Note: Make bread crumbs from 4 cups cubed French bread. You don’t want the crumbs too fine…coarse is good.
2 boneless, skinless chicken breast halves (8 oz. each)
1 teaspoon black pepper
1/2 teaspoon Kosher salt
2 cups bread crumbs
1/2 cup oil packed sun dried tomatoes, drained, sliced
4 cloves garlic, peeled
1/2 cup all purpose flour
2 tablespoons water
2 tablespoons olive oil
Preheat oven to 375
Prepare breast halves by trimming fat. Slice each breast in half lengthwise. Pound to 1/2 inch thick. Season with pepper and salt
Pulse bread crumbs, tomatoes, and garlic in a food processor. Transfer to a shallow dish.
Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
Dredge both sides of chicken in flour, then dip into egg mixture to coat.
Transfer chicken to crumb mixture and pat onto both sides. Place on a plate
Heat oil in an overproof nonstick skillet over medium high heat. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place pan in oven. Roast 8 to 10 minutes, or until cooked through. Let rest 5 minutes before serving.