Sun-Dried Tomato Crusted Chicken

• 2 boneless skinless chicken breasts
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 2 cups fresh breadcrumbs
• 1/2 cup oil=packed sun-dried tomatoes, drained and sliced
• 4 lge garlic cloves (peeled)
• 1/2 cup flour
• 2 eggs
• 2 T water
• 2 T Olive Oil

1. Preheat oven to 375'
2. 1)Split each breast into two.
3. 2)Pulse breadcrumbs, sd tomatoes & garlic in food processor & transfer to shallow dish
4. 3)Place flour in 2nd shallow dish
5. 4)Blend eggs and water in 3rd shallow dish
6. 5) dredge both sides of each breast in flour then dip in egg mix then crmbs to coat. Place on baking sheet.
7. 6)Heat oil in non-stick frying pan over med-high flame.
8. Saute 3 mins until golden brown. Carefully flip and place pan in oven. Roast 8-10 mins. Rest 5 mins before serving

chicken breasts, black pepper, kosher salt, fresh breadcrumbs, oil, garlic, flour, eggs, t, olive oil

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-crusted-chicken-50145992 (may not work)