Crispy Chicken with Parmesan Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use two small breasts, or cut one 8 oz breast in half and adjust cooking time accordingly. This recipe originally used two bone in split breasts, about one and a half pounds. Ingredients:
1/4 cup seasoned bread crumbs |
1 tbsp fresh parsley, chopped |
3 cloves garlic, minced |
2 tsp olive oil |
1 ground black pepper |
2 tbsp dijon mustard |
8 oz chicken breast |
3 medium plum tomatoes |
2 tbsp parmesan cheese |
1 tsp dried oregano |
Directions:
1. Preheat oven to 350 F. In a small bowl, mix first four ingredients and 1/4 tsp pepper until blended. Brush mustard onto top side of breast halves, then coat with crumb mixture, firmly pressing mixture onto chicken.
2. Grease an 11 x 7 glass or ceramic baking dish. Place chicken, mustard side up, in baking dish. Bake chicken for 15 minutes.
3. Meanwhile, cut each tomato lengthwise in half. On waxed paper, mix parmesan cheese, oregano, and 1/4 tsp pepper. Sprinkle parmesan-cheese mixture evenly over tomato halves.
4. Add tomatoes to baking dish with chicken; bake 15 to 20 minutes more, until coating is crips and browned and juices run clear when chicken is pierced with tip of knife.
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