• 2 Chicken breasts, filet into 4 pieces
  • 1 1/2 C. Panko bread crumbs
  • 1 T. olive oil
  • 1/2 C. flour
  • 1 1/2 t. garlic powder
  • salt and pepper
  • 2 eggs, beaten
  • 3 clove garlic
  • 1 Tbsp butter
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon black pepper

Wowza! This recipe is a combination of two different recipes plus a little twist of my own. If you have ever had Macaroni Grill’s Pasta Romano, this is what the topping to this chicken tastes like. Thinking about it, if you tripled this sauce recipe, put it with some bowtie pasta, and grilled chicken, it would make an awesome dish. You may just see that show up on the blog one day now that I have the idea! I should have served this with some type of angel hair pasta with a lemon herb sauce BUT I was a little short on time today and this was the best that I could do. There is always next time!

Directions:

Preheat oven to 475. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 T. salt, 1/2 teaspoon pepper together. In a third shallow dish add two beaten eggs.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg  and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere.  Place the chicken pieces on the prepared baking sheet.

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes.  Remove the chicken from the oven.

Meanwhile, Add the garlic and butter to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir, simmer fro about one minute. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (10-12 minutes).

Once chicken is done, spoon sauce over chicken and serve!