1/4cupoil-packed sun-dried tomatoes,drained, patted with paper towel, and chopped into small pieces
2tablespoonsgrated Parmesan cheese
2tablespoonslight cream cheese
1tablespoonlemon juice
1/4teaspoonsalt
Instructions
Preheat oven to 400°F, if not using an air fryer.
In a shallow bowl, mix breadcrumbs, paprika, parsley, and onion powder. In another shallow bowl, put the eggs. And in a third shallow bowl, put the flour.
Coat the chicken with flour, then dip it in the eggs, and finally through the breadcrumb mixture.
Spray the chicken with cooking spray on both sides. Either cook the chicken in the oven at 400°F for 22-24 minutes, or cook the chicken in an air fryer that is set to 430°F for 23-25 minutes. (Some air fryers have a preset "chicken" button. Feel free to use that if it is a function on your air fryer.)
Meanwhile, in a large skillet set to medium heat, melt butter and cook garlic in the butter for 30 seconds.
Mix in half-and-half, cooking white wine, sun-dried tomatoes, Parmesan cheese, cream cheese, lemon juice, and salt. Cook until the sauce is warm and all of the ingredients are well-mixed, about 2-3 minutes.
Top each crunchy chicken breast with 3 tablespoons sun-dried tomato sauce. Goes great with steamed broccoli and/or angel hair pasta (for extra WW SP)
Nutrition Facts
Crispy Chicken with Sun-Dried Tomato Sauce
Amount Per Serving (1 crunchy chicken breast and 3 tablespoons sun-dried tomato sauce)
Calories 157Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 53mg18%
Sodium 553mg24%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.