Twin Pics - 3 Months!

Sun-Dried Tomato Crusted Chicken

So every two weeks I make a menu for the following two weeks and write it on my whiteboard calendar that magnets to the side of my fridge. I started doing this around the middle of last year when I was pregnant, tired and didn't feel like thinking something up for dinner at 4 o'clock every night. So I made a list of all the "regulars" we ate and would make my menu and shopping list at the same time. I found that this not only saved TIME but also money! I had a list of everything I would need and didn't need to deviate from that list cause I knew exaclty what we were eating for the next two weeks...hence, no "this and that" made it into my cart.

Then...I gave my sister the idea...and she started planning her menu, too. She came up with the idea of trying a new recipe one night a week...so I have since adopted that idea...and I call it "Guinea Pig Night".

All that being said: This was last nights Guinea Pig meal. I got it from one of my old Cuisine At Home magazines.

It was VERY yummy...except, I could have done without the "Sunny Butter Sauce" over the chicken. It was to lemon-juicy for me. I liked the Crusted Chicken by itelf...but here's the recipe if you'd like to try:

Sun-Dried Tomato Crusted Chicken
Makes 4 Chicken Breasts
Total Time: 30 min

2 boneless, skinless chicken breast halves (8 oz each)
1t. black pepper
1/2t. kosher salt
2 cups bread crumbs*
1/2c. oil-packed sun-dried tomatoes, drained, sliced
4 larcge garlic cloves, peeled
1/2 cup all-purpose flour
2 eggs
2T. water
2T. olive oil

Preheat oven to 375

Prepare breast halves by trimming fat. Slice each breast in half lenghwise; pound to 1/2in. thick. Season with pepper and salt.

Pulse bread crumbs, tomatoes, and garlic in a food processor. Transfer to a shallow dish.

Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.

Dredge both sides of chicken in flour, then dip into egg mixture to coat. Trasfer chicken to crumb mixture and pat onto both sides; place on a baking sheet or plate.

Heat oil in an OVENPROOF nonstick skillet over medium-high heat. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place pan in oven. Roast 8-10 min or until cooked through. Rest 5 minutes before serving.

*Make crumbs from 4 cups cubed French Bread. You don't want the crumbs too fine-coarse is good.

Sunny Butter Sauce
This sauce is blended and thickened by stirring chilled butter into the wine reduction.
Makes about 1 cup; total time: 10 min.

1 cup dry white wine
2 T. capers, crushed (I didn't have any, so I just used chopped onion)
2T. fresh lemon juice
1/2 c. cold unsalted butter, thinly sliced
1/4 c. oil packed sun-dried tomatoes, drained, sliced
1/2 c. fresh parsley, chopped

Boil wine in a skillet until reduced by half.
Add capers and lemon juice; boil 1 min.
Reduce heat to low.
Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley.