Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 375°F.
Sprinkle chicken with salt and pepper.
Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat.
Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere.
Bake until chicken is cooked through, about 30 minutes.
