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Rachael Ray's 30-Minute Healthy Recipes

Chicken with Parmesan Tomatoes


* 1/2 c Seasoned Dry Bread Crumbs
* 3 md Plum Tomatoes
* 1 tb Parsley; Chopped
* 2 tb Parmesan Cheese; Grated
* 1 sm Garlic Clove; Minced
* 1 ts Dried Oregano Leaves
* Olive Or Salad Oil
* Coarsely Ground Black Pepper
* 1/2 ts Salt
* 2 tb Dijon Style Mustard
* 2 lg Chicken Breast Halves;
* 1 bn WaterCress
* Bottled Olive Oil
* Vinegar Salad Dressing


Cook time is one hour

Preheat your oven to 400 Degrees.

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 mix 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.

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.

Ready to eat!

Submitted By

Chaele is a WAHM of three. She owns Mom State University and a consulting company from her home.

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