*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, May 13, 2025 10:13 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » Crispy Chicken With Parmesan Tomatoes
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Crispy Chicken With Parmesan Tomatoes recipe to your favorite Save to favorite   Discuss Crispy Chicken With Parmesan Tomatoes recipe Write a comment   Print Crispy Chicken With Parmesan Tomatoes recipe Print this recipe   Email Crispy Chicken With Parmesan Tomatoes recipe to friend Email this recipe
  Crispy Chicken With Parmesan Tomatoes
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 206
Ingredients:
1/2 cup Seasoned Dry Bread Crumbs
1 tbsp Parsley, Chopped
1 small Garlic Clove, Minced
Olive Or Salad Oil
Coarsely Ground Black Pepper
2 tbsp Dijon Style Mustard
2 large Chicken Breast Halves, W/ Skin And Bones, About 1 1/2 Pounds
3 medium Plum Tomatoes, About 3/4 Lb
2 tbsp Parmesan Cheese, Grated
1 tsp Dried Oregano Leaves, Crushed
1/2 tsp Salt
1 bunch WaterCress
Bottled Olive Oil And Vinegar Salad Dressing
Instructions:
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.

EACH SERVING CONTAINS:

Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium:
1500 Milligrams.
Rate this recipe:  
Featured Recipe
» Good For What Ails Ya Chili
Category: Soups
Hits: 328
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com