Chicken Breasts with Sundried Tomato and Olive Crust

Chicken Breasts with Sundried Tomato and Olive Crust
  • Prep Time: 15
  • Total Time: 35
  • Servings: 4.0

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About this Recipe

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
0.5 Lemon


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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