Crispy Sun-Dried Tomato Chicken


-serves 6
My crispy sun-dried tomato chicken is not only a great addition to pastas, but fantastic on its own too. I often make this char-grilled chicken dish on weekday nights, especially when I am in a rush and can't think of what to cook. It's quick and easy to put together with all pantry ingredients and goes beautifully with pasta, rice, mashed potatoes, or salad. Enjoy the recipe!

Ingredients for Crispy Sun-Dried Tomato Chicken

6 chicken thighs or breast
2 tablespoons extra-virgin olive oil 
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper 
1 teaspoon sweet paprika 
1/2 teaspoon hot chili powder, optional 
2 cloves garlic, minced 
3 tablespoons sun-dried tomato paste
​1/2 teaspoon dried oregano 
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Recipe 
  1. If using chicken breast, place chicken breast on a chopping board and with your hand flat on top of it, use a sharp knife to slice halfway into one side of the breast. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly.
  2. Make small slits on chicken (breast or thighs). Set aside.
  3. Mix together olive oil, salt, pepper, paprika, ground chili, garlic, sun-dried tomato paste and oregano.
  4. Add chicken to the marinade and mix well. Refrigerate for a few hours. Before cooking, set aside on the counter-top for an hour at room temperature.
  5. Heat a non-stick frying pan on low-medium heat. Place chicken pieces a few at a time and cook for 4-5 minutes on each side until crispy golden brown on both sides or until cooked through. 
  6. Serve hot as an appetizer or with pasta or as a filling for sandwiches and wraps. 
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