Crispy Chicken with Parmesan Tomatoes

1 hours Prep: 20 minutes Cook: 40 minutes

321 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1/2	cup	seasoned dry bread crumbs
1	tablespoon	parsley leaves	chopped
1	small	garlic clove	minced
2	tablespoons	dijon mustard
2	each	chicken breast halves, boneless and skinless
3	medium	tomatoes
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	teaspoon	salt
1	bunch	watercress

Directions

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 11x7-inch glass or ceramic baking dish with nonstick 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.

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Nutrition Facts

Serving Size 324g

Amount per Serving

Calories 321 20% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 78mg	26%
Sodium 1444mg	60%
Total Carbohydrate 29.0g	10%
Dietary Fiber 4.0g	17%
Sugars 7.0g
Protein 35.0g	70%