Ingredients
1/2 cup julienne cut
sun-dried tomato, drained
2 cups corn flakes
1/4 cup
flour
1/2 teaspoon
dried rosemary
1/2 teaspoon
salt
1/4 teaspoon
black pepper
4
boneless skinless chicken breast half
1
egg, beaten
Whirl tomatoes in food processor until chopped.
Add next five ingredients, whirl until cornflakes are fine crumbs.
Pour above mixture into a gallon ziploc bag.
Flatten chicken with palm of hand and dip both sides of chicken in egg.
Place one piece of chicken at a time in bag and coat with crumb mixture.
Bake on lightly greased baking sheet at 400* for 15-20 minutes or until chicken is no longer pink in center.
