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5 from 1 vote

Crispy Chicken with Sun-Dried Tomato Sauce

9 Green, 6 Blue, and 6 Purple points per serving.
Makes: 4 servings
Calories: 157
Author: Alisha Hughes

Ingredients

  • 3/4 cup Panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • 1/2 teaspoon onion powder
  • 1 egg, beaten
  • 2 tablespoons flour
  • 4 4 ounce boneless, skinless chicken breasts
  • Cooking spray
  • 1 tablespoon light butter
  • 3 garlic cloves, minced
  • 1/4 cup fat free half-and-half
  • 1/4 cup cooking white wine
  • 1/4 cup oil-packed sun-dried tomatoes, drained, patted with paper towel, and chopped into small pieces
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons light cream cheese
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

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)