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Categories:Viewed: 36 - Published at: 7 years ago
Ingredients
- 2 boneless skinless chicken breasts
- 14 cup table salt
- 14 cup sugar
- 1 quart water
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dry basil
- 14 teaspoon dried sage
- 14 teaspoon ground cumin
- 13 cup grated parmesan cheese
- 2 tablespoons chopped sun-dried tomatoes
Method
- Trim fat from chicken.
- Pound each breast to an even 1/2 inch thickness.
- Pour water into a large resealable bag.
- Add salt & sugar, shake to dissolve.
- Add chicken.
- Refrigerate for 30 minutes.
- Preheat oven to 350.
- Remove chicken from bag, pat dry.
- Heat the oil on medium high heat until it begins to shimmer.
- Add garlic, saute for 2-3 minutes.
- Add chicken, cook for 8 minutes, turning once.
- Remove from heat.
- Mix the parmesan, basil, sage& cumin in a bowl.
- Dredge the cooked chicken in the parmesan mixture and place in a 9x13 baking pan.
- Bake for 10 minutes.
- While cooking, chop sun-dried tomatoes.
- Once chicken is done (juices run clear), sprinkle chopped tomatoes on top, & bake for 2-3 more minutes.
