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 dressing1. Preheat oven to 400 degrees. 2. In small box, mix bread crumbs,
parsley, minced garlic, 2 teaspoons olive oil, and 1/4 teaspoon pepper
until blended. 3. Brush Dijon mustard onto skin side of chicken
breasts, then coat with bread crumb mixture, firmly pressing crumb
mixture onto chicken. 4. 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. 5. 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. 6. 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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