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Chicken Breasts with Sundried Tomato and Olive Crust

Chicken Breasts with Sundried Tomato and Olive Crust

Time Involved
< 35 min
# of Ingredients
Skill Level
Maple Leaf Prime Naturally® boneless, skinless chicken breasts
½ cup (125mL) 
Panko (Japanese breadcrumbs) or regular breadcrumbs
¼ cup (50mL) 
Finely chopped sundried tomatoes
2 tbsp (30mL) 
Pitted black olives, finely chopped
Cloves garlic, finely minced
1 tsp (5mL) 
Fresh chopped thyme leaves
5 tbsp (75mL) 
Olive oil, divided
Fresh thyme sprigs to garnish
½ (0.5) 

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.

TIP : A simple way to test if chicken is cooked, is to pierce the thickest part of a chicken breast with the tip of a sharp paring knife. When cooked through, the meat is no longer pink inside, and the juices run clear.

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