This delightful dish combines a medley of herbs with sundried tomatoes and black olives to create a flavourful coating your guests will love!
|4||Maple Leaf Prime Naturally® boneless, skinless chicken breasts|
|125 ml||Panko (Japanese breadcrumbs) or regular breadcrumbs|
|50 ml||Finely chopped sundried tomatoes|
|30 ml||Pitted black olives, finely chopped|
|2||Cloves garlic, finely minced|
|5 ml||Fresh chopped thyme leaves|
|75 ml||Olive oil, divided|
|Fresh thyme sprigs to garnish|
PREHEAT oven to 375°F (190°C).
COMBINE Panko breadcrumbs, sundried tomatoes, olives, garlic, thyme and 3 tbsp (45 mL) of the olive oil in a bowl; mix until breadcrumbs are coated.
HEAT remaining 2 tbsp (30 mL) olive oil in a skillet over medium heat; cook both sides of chicken for about 2 3 minutes or until lightly browned. Transfer to a parchment paper lined roasting pan and spoon the breadcrumb mixture on top, pressing down to help adhere.
BAKE in oven for about 20 minutes or until coating is golden brown and the chicken has reached an internal temperature of 170°F (77°C).
SQUEEZE lemon juice over baked chicken before serving.
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