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CRISPY CHICKEN WITH PARMESAN TOMATOES

Category:    Chicken, Vegetables, Cheese
Yield: 2 servings
 
    1/2 c  Seasoned Dry Bread Crumbs           3 md Plum Tomatoes; About 3/4 Lb
      1 tb Parsley; Chopped                    2 tb Parmesan Cheese; Grated
      1 sm Garlic Clove; Minced                1 ts Dried Oregano Leaves;
           Olive Or Salad Oil                       -Crushed
           Coarsely Ground Black Pepper      1/2 ts Salt
      2 tb Dijon Style Mustard                 1 bn WaterCress
      2 lg Chicken Breast Halves; W/                Bottled Olive Oil And
           -Skin And Bones, About                   -Vinegar Salad Dressing
           -1 1/2 Pounds                  
 
  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.
 

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