Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Vegetables
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.
