Ingredients
2 boneless, skinless chicken breast halves (8 oz. each) (I usually just buy thinly-sliced chicken breasts, it’s faster thanthe pounding)
1 t. black pepper
1/2 t. kosher salt
2 cups bread crumbs (I subbed panko crumbs)
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 large garlic cloves
1/2 cup all-purpose flour
2 eggs
2 T. water
2 T. olive oil
Sunny butter sauce
1 cup dry white wine
2 T. capers, crushed
2 T. fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/4 cup oil-packed sun-dried tomatoes, drained, sliced
1/2 cup fresh parsely, chopped
Preparation
Preheat oven to 375
Prepare breast halves by trimming fat. Clice each breast in half lengthwise, pound 1/2" think. Season with pepper and salt.
Pulse breach 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 baking sheet or plan.
Heat oil in an ovenproof nonstick skillet over medium high heat. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place pan in oven. Roast 8-10 minutes,or until cooked through. Rest 5 minutes before serving.
Sunny Butter Sauce
Makes about 1 cup Total time: 10 minutes
Boil wine in a skillet until reduced by half.
Add capers and lemon juice, boil 1 min. Reduce heat to low.
Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley.
