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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 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
Method
- Whirl tomatoes in food processor until chopped.
- Add next five ingredients, whirl until cornflakes are fine crumbs.
- Pour above mixture into a gallon ziploc bag.
- Flatten chicken with palm of hand and dip both sides of chicken in egg.
- Place one piece of chicken at a time in bag and coat with crumb mixture.
- Bake on lightly greased baking sheet at 400* for 15-20 minutes or until chicken is no longer pink in center.
