Crispy Sun-Dried Tomato Crusted Chicken

1. 1

   Whirl tomatoes in food processor until chopped.

2. 2

   Add next five ingredients, whirl until cornflakes are fine crumbs.

3. 3

   Pour above mixture into a gallon ziploc bag.

4. 4

   Flatten chicken with palm of hand and dip both sides of chicken in egg.

5. 5

   Place one piece of chicken at a time in bag and coat with crumb mixture.

6. 6

   Bake on lightly greased baking sheet at 400* for 15-20 minutes or until chicken is no longer pink in center.

* Per serving · 4 servings · Values may vary.

No additional tips available.