Home > American Independence Day > Main Course and Burgers > Crispy Chicken And Parmesan Tomatoes

Crispy Chicken And Parmesan Tomatoes


cup seasoned dried breadcrumbs
1 tablespoon chopped parsley
1 small garlic clove, minced
Olive oil
Coarsely ground black pepper
2 tablespoons Dijon mustard
2 large chicken breasts, with skin and bones (about 1 pounds)
3 medium-size plum tomatoes (about pound)
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano leaves
teaspoon salt
1 bunch watercress
Your favorite vinaigrette salad dressing


Serves: 2


Preheat oven to 400ºF.

In small box, mix bread crumbs, parsley, minced garlic, 2 teaspoons olive oil and ¼ teaspoon pepper until blended.

Brush Dijon mustard onto skin side of chicken breasts, then coat with bread crumb mixture, firmly pressing crumb mixture onto chicken.

Spray 11” by 7” ceramic or glass baking dish with non-stick cooking spray. Place chicken, skin-side up in baking dish. Bake chicken (do not turn) 20 minutes.

Meanwhile, cut each tomato lengthwise in half. On waxed paper, mix parmesan cheese, oregano, salt and ¼ teaspoon pepper. Sprinkle parmesan cheese mixture over tomato halves. Add tomatoes to baking dish with chicken and bake 15 to 20 minutes longer until coating on chicken is crisp and browned and juices run clear when chicken is pierced with tip of knife.

To serve, in bowl, toss watercress with vinaigrette. Arrange watercress salad, chicken and tomatoes on 2 dinner plates. 

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