Sun-Dried Tomato Crusted Chicken

• 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

1. Preheat oven to 375
2. Prepare breast halves by trimming fat. Clice each breast in half lengthwise, pound 1/2" think. Season with pepper and salt.
3. Pulse breach crumbs, tomatoes, and garlic in a food processor. Transfer to a shallow dish.
4. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
5. 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.
6. 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.
7. Sunny Butter Sauce
8. Makes about 1 cup
9. Total time: 10 minutes
10. Boil wine in a skillet until reduced by half.
11. Add capers and lemon juice, boil 1 min. Reduce heat to low.
12. Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley.

chicken, black pepper, kosher salt, bread crumbs, tomatoes, garlic, allpurpose, eggs, water, olive oil, butter sauce, white wine, capers, lemon juice, cold unsalted butter, tomatoes, fresh parsely

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-crusted-chicken-1264390 (may not work)