Chicken Breasts with Sun-Dried Tomato and Garlic Crust

This was okay. Nothing too exciting but really easy. I used the parm and I think the breadcrumb topping adheres better to chicken once it's sauted. There is another recipe on this site that does a sundried tomatoe and olive crust over salmon filet. They use dijon mustard to help the topping adhere to the fish. I think I will do this again but use a 2 t of dijon mustard and then top with sundried tomatoes and olive topping. Other than that, a good recipe.

• cashmere07

• Denver, CO

• 8/6/2013

the moistest chicken ever. My husband thought the flavor was great, I would probably add more garlic next time. I used panko as I did not have the bread.

• martamohan

• Sugar Land, TX

• 2/1/2013

I did the REALLY lazy version, and it was still amazing. (No rating since I made so many changes.) Boneless skinless breasts (no pan searing), packaged breadcrumbs, sundried tomato spread plus some olive oil, garlic powder instead of fresh. I also added a touch of red pepper flakes, dried basil, and dried oregano. With the shortcuts I just mixed by hand until it had a pasty texture (awesome because I hate washing my food processor). I spread the mixture on about a centimeter thick and baked in a pyrex dish at 375 for about 30 minutes. No burning problem, no need for foil, and it was DELISH. Served with leek/butternut squash risotto. Will also saute some greens next time, too.

• Anonymous

• Colorado

• 10/30/2012

I didn't read the reviews BEFORE I made this. It was interesting to read them after the fact, especially "A Cook" who used also gluten-free (GF) bread crumbs. I used boneless, skinless chicken breasts. I didn't brown them in the pan first. I used GF bread crumbs, because that's all I can use. I didn't use the full amount of sun-dried tomatoes, but instead added some tomato sauce to give it extra moisture. I baked it at 375 for 45 minutes. I'd absolutely decrease the time and the temperature, as I see now that other people did as well. Also, the addition of parmesan cheese and parsley sounds great. I'd definitely make it again. My family loved it as it was, but I'll still make the changes.

• SillyYak

• Irvine, CA

• 12/14/2011

I use boneless chicken breasts for this recipe and just reduce the cooking time. I also use gluten free bread and it is much better than with regular bread crumbs. Gluten free bread is a little harder so when you put it in the food processor with the other ingredients - it retains a larger "crumb" if you will. The result is awesome. This dish is really easy to make and easily adaptable to individual likes/disklikes.

• Anonymous

• 12/9/2011

Delicious and simple. Would back off a bit on the amount of bread crumbs, and add parmesan cheese and a bit of parsley for color. Made it with boneless, skinless chicken breasts, maybe the with skin on wold make it a bit juicier. Served w/ brown rice and steamed zucchini.

• Dru4444

• Orange County, CA

• 9/12/2011

simple and delicious. Didn't really measure things - just sort of eyeballed it. Served with sliced summer squashes and Greek yougurt cucumber dip.

• cateler

• chapel hill

• 9/1/2011

Really good. Really easy too. Used Ian's whole wheat breadcrumbs and it was good. Served it with Arugula Salad with Lemon Parmesan Dressing and Shaved Brussels Sprout and Shallot Saute (both on Epicurious as well). Really good - the 7 and 2 year old nephews liked the breadcrumb mixture also!

• drloverde

• Sherman Oaks, CA

• 5/11/2011

Hubby enjoyed it - I increase the amount of tomatoes and oil and cooked for 25mins.

• chanel11

• Australia

• 4/29/2011

This is great but I added 1/2c grated parmesan and a little more tomato. We love this on bone-in chicken breasts with skin removed. Parsley is a nice addition as it adds color.

• Anonymous

• Santa Barbara

• 3/8/2011

Love this recipe! 2 cups of bread crumbs are a bit much. A little more than a cup is enough.

• dfanod

• Denver, Colorado

• 6/29/2010

Very subtle flavors...I was expecting, and hoping for, more oomph. A little too bland for us. I followed the recipe exactly.

• stephandjosh

• 4/10/2010

This is quite good. I did use Ian's bread crumbs (italian herbed) and it worked pretty well. I also did use the breasts with skins and bones. The only thing is I'd split the breasts next time (in half) for better cooking time. It was quite yummy. I made it with orzo with green onions and cheese and that was a good side dish.

• drloverde

• Sherman Oaks, CA

• 7/24/2009

this was delicious! And very quick and easy to make. I browned the chicken in a cast iron skillet and put it in the oven in the same pan. I listened the reviews on here and lowered the oven temp to 350. I checked after 20 minutes and it was almost done. I left it in for 5 more minutes and the chicken was perfect! I think I could have gone up to 375 to brown the breadcrumbs a bit more, but the broiler worked just as well. I put some chopped up zucchini and squash right in the pan with the chicken, it was delicious. Will definitely make this recipe again!

• cmhettinger

• boston, ma

• 6/9/2009

I enjoyed this recipe, but my husband asked that I not make it again. You really have to be a sun-dried tomato lover to love this one. The chicken came out moist, and the stuffing was a wonderful crispy texture. the flavor, though, was all about the sun-dried tomatoes.

• stephandjosh

• 3/17/2009