Sun-Dried Tomato Crusted Chicken - cooking recipe

Ingredients

2 boneless chicken breasts, large size
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 cups breadcrumbs
1/2 cup sun-dried tomato, drained, sliced (oil packed)
4 garlic cloves
1/2 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons olive oil

Preparation

Preheat oven to 375 degrees F.
Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
Season with salt and pepper.
Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
Place flour in shallow bowl.
Mix eggs and water in a third shallow bowl.
Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
Pat crumb mixture into both sides of chicken and place on a plate.
Heat oil, in an oven proof skillet, over medium high heat.
Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
Let rest for 5 minutes before serving.