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Crispy Chicken with Parmesan Tomatoes

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Submitted by intensifyme

YIELD

2 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 1
SMALL SMALL GARLIC CLOVES
minced *
2 3E+1
TABLESPOONS ML DIJON MUSTARD
3 3
MEDIUM MEDIUM TOMATOES
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML SALT
1 1
BUNCH BUNCH WATERCRESS *

Directions

Preheat the oven to 400 Degrees F.

In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 teaspoons of the olive or salad oil, and ¼ teaspoons 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 11×7-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 ¼ teaspoons 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 321 20% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 1444mg 60%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 70g
Vitamin A 35% Vitamin C 44%
Calcium 15% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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