Crispy Sun-Dried Tomato Crusted Chicken

• 12 cup julienne cut sun-dried tomato, drained
• 2 cups corn flakes
• 14 cup flour
• 12 teaspoon dried rosemary
• 12 teaspoon salt
• 14 teaspoon black pepper
• 4 boneless skinless chicken breast halves
• 1 egg, beaten

1. Whirl tomatoes in food processor until chopped.
2. Add next five ingredients, whirl until cornflakes are fine crumbs.
3. Pour above mixture into a gallon ziploc bag.
4. Flatten chicken with palm of hand and dip both sides of chicken in egg.
5. Place one piece of chicken at a time in bag and coat with crumb mixture.
6. Bake on lightly greased baking sheet at 400* for 15-20 minutes or until chicken is no longer pink in center.

julienne, corn flakes, flour, rosemary, salt, black pepper, chicken, egg

Taken from www.food.com/recipe/crispy-sun-dried-tomato-crusted-chicken-289975 (may not work)