1/4 cup seasoned dried bread crumbs
1 tablespoon chopped parsley
1 small garlic clove, minced
olive oil
coarsely ground black pepper
2 tablespoons Dijon mustard
2 large chicken breasts, with skin and bones
(about 1 1/2 pounds)
3 medium-size plum tomatoes (about 3/4 pound)
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 bunch watercress
your favorite vinaigrette salad dressing | | | Preheat oven to 400 degrees. In small box, mix bread crumbs, parsley, minced garlic, 2 teaspoons olive oil, and 1/4 teaspoon pepper until blended. Brush Dijon mustard onto skin side of chicken breasts, then coat with bread crumb mixture, firmly pressing crumb mixture onto chicken. Spray 11" by 7" ceramic or glass baking dish with nonstick cooking spray. Place chicken, skin-side up in baking dish. Bake chicken (do not turn) 20 minutes. Meanwhile, cut each tomato lengthwise in half. On waxed paper, mix parmesan cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle parmesan cheese mixture over tomato halves. Add tomatoes to baking dish with chicken and bake 15 to 20 minutes longer until coating on chicken is crisp and browned and juices run clear when chicken is pierced with tip of knife. To serve, in bowl, toss watercress with vinaigrette. Arrange watercress salad, chicken, and tomatoes on 2 dinner plates. Makes 2 servings. |
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