It's no secret I love oven cooked food and experimenting with different crusts has become almost a weekly thing for me. I've made this crust a couple of times for salmon but now tried it with chicken and it does work for both, but chicken still was my favourite. The oil from the sundried tomatoes really flavors the crust and makes the chicken so tasty and moist.
The recipe is adapted from the Delicious magazine.
Chicken with sundried tomato crust
2 chicken breasts 8 sundried tomatoes, plus about 1 tbs of the sundried tomato oil 100 g fresh breadcrumbs 20 g grated parmesan 1 garlic clove, crushed sea salt, crushed pepper
Place the chicken breasts in an oven proof dish and season with salt and pepper. Place all other ingredients in a food processor and process until it forms into a moist crumb. Spoon the mixture onto the breasts and cook in 200C oven for about 20 minutes.