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Ingredients
| chicken breasts: 2 breasts |
| Kosher salt: 1/4 cup |
| granulated sugar: 1/4 cup |
| water: 1 qt |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| dried basil (ground): 1 tsp |
| sage leaves (chopped): 1/4 tsp |
| ground cumin: 1/4 tsp |
| parmesan cheese (grated): 1/3 cup |
| sun-dried tomatoes: 2 Tbl (chopped) |
Low Fat Parmesan Chicken With Sun-Dried Tomatoes
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- 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.