Sun-Dried Tomato Chicken

2 boneless, skinless chicken breast halves
1 t black pepper
1/2 t kosher salt
2 cups fresh French bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large garlic cloves
1/2 c flour
2 eggs
2 T water
3 T olive oil

Sunny Butter Sauce:
1 cup dry white wine
2 T capers
2 T fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/4 cup oil packed sun-dried tomatoes, drained, sliced
1/2 cup parsley, chopped

Preheat oven to 375. Slice each chicken breast in half lengthwise and poung to 1/2 inch thick. Season with salt and pepper. In a food processor, pulse French bread cubes, tomatoes, and garlic until crumbs are coarse. Transfer to a shallow dish. lPlace flour in a second shallow dish. Blend eggs and water in a third shallow dish. Dredge both sides of chicken in flour, then dip into egg misture to coat. Transfer chicken to crumb mixture and pat on both sides and set aside. Heat oil in an ovenproof nonstick skillet over med-high heat. Saute chicken on one side for 3 minutes or until golden brown. Carefully flip chicken and place pan in oven. Roast 8 - 10 minutes or until cooked throuhg. Rest 5 minutes before serving.

To make the sauce, boil wine in a skillet until reduced by half. Add capers and lemon juice; boil 1 minutes and reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley. Spoon over chicken just before serving. Serves 4