Chicken with Parmesan Tomatoes

Cook time is one hour

1/2 c Seasoned Dry Bread Crumbs
3 md Plum Tomatoes
1 tb Parsley; Chopped
2 tb Parmesan Cheese; Grated
1 sm Garlic Clove; Minced
1 ts Dried Oregano Leaves
Olive Or Salad Oil
Coarsely Ground Black Pepper
1/2 ts Salt
2 tb Dijon Style Mustard
2 lg Chicken Breast Halves;
1 bn WaterCress
Bottled Olive Oil
Vinegar Salad Dressing


Preheat your oven to 400 Degrees
In a small bowl, mix the bread crumbs,chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper mix well.
Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture,firmly pressing the coating mixture into the chicken.

Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes.

Cut each tomato, lengthwise, in half.

On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato
halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.

Ready to eat!

Article by:

Chaele McMillan is a work at home mom. She owns Mom State University and is the Outreach Manager for Sunrise Retreats (www.SunriseRetreats.com)

This article is available for reprint with author's resource box intact and all links live and clickable. Copyright is reserved by author.

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