Crispy Chicken With Parmesan Tomatoes

• 1/4 c. seasoned bread crumbs
• 1 Tbsp. chopped parsley
• 1 small garlic clove, minced
• olive or salad oil
• coarsely ground black pepper
• 2 Tbsp. Dijon mustard
• 2 large chicken breast halves (without skin and bones)
• 3 medium size plum tomatoes
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1 bunch watercress
• bottled olive oil and vinegar salad dressing

1. Preheat oven to 400u0b0.
2. Mix bread crumbs, parsley, garlic, 2 teaspoons olive or salad oil and 1/4 teaspoon pepper until blended.
3. Brush mustard onto chicken breasts, then coat with bread crumb mixture.
4. Place chicken in 11 x 7-inch greased baking dish, crumb side up.
5. Bake chicken for 20 minutes.
6. Cut each tomato lengthwise in half.
7. Mix Parmesan cheese, oregano, salt and 1/4 teaspoon pepper.
8. Sprinkle mixture over tomatoes.
9. Add to chicken in baking dish and bake 15 to 20 minutes longer, until coating on chicken is crisp and juices run clear.

bread crumbs, parsley, garlic, olive, ground black pepper, mustard, chicken breast halves, tomatoes, parmesan cheese, oregano, salt, watercress, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208441 (may not work)