Best 3 Crispy Sun Dried Tomato Crusted Chicken Recipes

Craving a delightful culinary experience? Look no further than the Crispy Sun-Dried Tomato Crusted Chicken, a symphony of flavors that will tantalize your taste buds. This exceptional dish, originating from the Mediterranean region, boasts a crispy outer layer encasing succulent and tender chicken, all thanks to a unique coating of sun-dried tomatoes, herbs, and a touch of zesty lemon. Accompanying this main course are three equally remarkable recipes: a refreshing Lemony Arugula Salad with a tangy dressing, a vibrant Quinoa Tabbouleh Salad bursting with Mediterranean flavors, and a luscious Sun-Dried Tomato Pesto that adds a burst of umami to any dish. Get ready to embark on a culinary journey that will leave you craving for more!

Here are our top 3 tried and tested recipes!

SUN-DRIED TOMATO CRUSTED CHICKEN

Sun-dried Tomato Crusted Chicken image

I will admit that I have not made this yet. But this recipe looked so good, I wanted to post and share with others. If the breast halves are small, you may have to use 4.

Provided by Jellyqueen

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless chicken breasts, large size
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 cups breadcrumbs
1/2 cup sun-dried tomato, drained, sliced (oil packed)
4 garlic cloves
1/2 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons olive oil

Steps:

Preheat oven to 375 degrees F.
Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
Season with salt and pepper.
Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
Place flour in shallow bowl.
Mix eggs and water in a third shallow bowl.
Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
Pat crumb mixture into both sides of chicken and place on a plate.
Heat oil, in an oven proof skillet, over medium high heat.
Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
Let rest for 5 minutes before serving.

Nutrition Facts : Calories 514.5, Fat 19.2, SaturatedFat 4.3, Cholesterol 152.2, Sodium 836.7, Carbohydrate 56.1, Fiber 3.9, Sugar 6.2, Protein 28.3

CHICKEN AND SUN-DRIED TOMATOES IN 'CREAM' SAUCE

Chicken and Sun-Dried Tomatoes in 'Cream' Sauce image

Provided by Marian Burros

Categories dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup sun-dried tomato halves
4 skinless, boneless chicken breasts, about 1 1/2 pounds
1 large clove garlic, minced
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon fresh marjoram leaves
1 1/4 cups low-fat ricotta cheese, at room temperature
1 1/4 cups nonfat yogurt, at room temperature

Steps:

Pour boiling water on tomatoes and soak for 2 minutes.
Grill or saute chicken breasts until done. Set aside and keep warm.
Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
In food processor or blender, beat ricotta and yogurt until smooth.
Remove tomato mixture from heat. Stir in ricotta mixture.
Cut chicken into strips and stir into sauce.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST

Chicken Breasts with Sun-Dried Tomato and Garlic Crust image

Categories Chicken Garlic Poultry Tomato Bake Dinner Fall Spring Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups fresh breadcrumbs made from French bread
1/2 cup drained oil-packed sun-dried tomatoes
3 1/2 tablespoons oil reserved
2 large garlic cloves
4 12-ounce chicken breast halves with skin and bone

Steps:

Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
Place chicken on plates and serve.

Tips:

Use a good quality sun-dried tomato. This will make a big difference in the flavor of the dish.
Don't overcook the chicken. Cook it until it is just cooked through, or it will be dry and tough.
Use a heavy skillet. This will help to evenly cook the chicken and prevent it from sticking.
Don't overcrowd the skillet. If you do, the chicken will not cook evenly.
Serve the chicken immediately. It is best when it is hot and crispy.

Conclusion:

This crispy sun-dried tomato-crusted chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is moist and flavorful, and the sun-dried tomato crust adds a delightful crunch and tanginess. Serve it with your favorite sides for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #oven #easy #beginner-cook #low-fat #dietary #low-saturated-fat #high-protein #high-in-something #low-in-something #meat #equipment