Chicken Breasts with Sun-Dried Tomato and Garlic Crust

Ingredients for Chicken Breasts with Sun-Dried Tomato and Garlic Crust

• 220g fresh breadcrumbs made from French bread

• 120ml drained oil-packed sun-dried tomatoes

• 3 1/2 tablespoons oil reserved

• 2 large garlic cloves

• 110g chicken breast halves with skin and bone

How to make Chicken Breasts with Sun-Dried Tomato and Garlic Crust

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 191°C. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.