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Crispy Chicken With Parmesan Tomatoes

1/2 c Seasoned Dry Bread Crumbs
1 tb Parsley; Chopped
1 sm Garlic Clove; Minced
Olive Or Salad Oil
Coarsely Ground Black Pepper
2 tb Dijon Style Mustard
2 lg Chicken Breast Halves; W/ Skin And Bones, About 1 1/2 Pounds
3 md Plum Tomatoes; About 3/4 Lb
2 tb Parmesan Cheese; Grated
1 ts Dried Oregano Leaves; Crushed
1/2 ts Salt
1 bn WaterCress
Bottled Olive Oil And Vinegar Salad Dressing


About 50 minutes before serving:

Preheat the oven to 400 Degrees F. 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, blending 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. Meanwhile, 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.

To Serve:

Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.


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