Recipe - Crispy Chicken With Parmesan Tomatoes

One half cup Seasoned Dry Bread Crumbs
1 tablespoon Parsley; Chopped
1 small Garlic Clove; Minced
Olive Or Salad Oil
Coarsely Ground Black Pepper
2 tablespoon Dijon Style Mustard
2 lg Chicken Breast Halves; W/
Skin And Bones, About
1 One half Pounds
3 md Plum Tomatoes; About Three fourths Lb
2 tablespoon Parmesan Cheese; Grated
1 teaspoon Dried Oregano Leaves;
Crushed
One half teaspoon Salt
1 bn WaterCress
Bottled Olive Oil And
Vinegar Salad Dressing

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 teaspoon of the olive or salad oil, and One fourth ts
of the pepper, blending well. Brush the Dijon style mustard onto the skin
side of the chickenbreast halves, then coat with the bread crumb mixture,
firmly pressing the coating mixture into the chicken. Spray an 11 X 7inch
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 One fourth teaspoon 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.