Herb-Crusted Chicken Breasts with Sun-Dried Tomato Cream

Ingredients

  • 1-1/2 c. fresh bread crumbs (2-3 pieces of white or whole wheat bread)
  • 4 cloves garlic, minced
  • 1/2 c. fresh minced parsley
  • 4 Tbls. olive oil, divided
  • 4 skinless, boneless chicken breasts (1 lb.)
  • 3/4 c. dry white wine (Chablis or Chardonnay)
  • 3/4 c. chicken broth
  • 1 Tbls. black peppercorns, cracked or 1/2 t. coarse black pepper
  • 1 sprig fresh thyme (1/3 t. dry)
  • 2 whole bay leaves
  • 3 oz. sun-dried tomatoes, julienne cut
  • 1/2 c. whipping cream
  • cooked angel hair pasta or thin spaghetti for 4 (I use whole wheat pasta or Dreamfield's

Instructions

Make crumb mixture by combining garlic, parsley, bread crumbs, and about 2 Tbls. of oil (mixture should be moist to the touch).

Coat each chicken breast with crumb mixture (press into chicken). Place on plate and refrigerate uncovered for at least 2 hours in advance of preparation.

In a large skillet (or ovenproof skillet) heat remaining 2 Tbls. of oil over medium high heat. Sauté chicken until golden (1-2 minutes) on each side. Salt and pepper chicken if desired.

Transfer chicken to a lightly greased baking dish (or use oven proof skillet) and finish cooking in a 350 degree oven for about 15-20 minutes or until temperature reaches 180 degrees.

Make sauce by combining wine, broth, peppercorns, thyme and bay leaves in a small saucepan over medium heat. Reduce mixture by half (takes about 20 minutes). Strain mixture, discarding peppercorns, thyme and bay leaves.

Return mixture to saucepan and add sun-dried tomatoes and cream. Cook, reducing mixture until is thick (about 5 minutes).

Place pasta on plate, top with chicken breast and a little sauce.