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Crispy Chicken with Parmesan Tomatoes

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1 Cup seasoned bread crumbs 2 Tbsp parsley, chopped 2 Garlic cloves, minced 1 1/3 Tbsp olive oil Coarsely ground black pepper 1/4 Cup Dijon mustard 4 Skinless chicken breast halves 6 Plum tomatoes (about 3/4 lb) 1/4 Cup parmesan cheese, grated 2 Tsp dried oregano leaves, crushed 1 Tsp salt

Preheat the oven to 400oF. In a small bowl, mix bread crumbs, chopped parsley, minced garlic, 2 tsp of olive oil, and 1/4 tsp of pepper, blending well. Brush Dijon mustard onto the skin side of the chicken. Coat chicken with bread-crumb mixture, firmly pressing the mixture into the chicken. Spray an 11x7-inch glass or ceramic baking dish with nonstick spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. While the chicken is cooking . . . Mix the Parmesan cheese, oregano, salt, and 1/4 tsp of black pepper. Cut each plum tomato in half lengthwise, and sprinkle cheese mixture over these tomato halves. After the first 20 minutes have passed . . . Add the tomatoes to the chicken in the baking dish. Bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear. Yield: 4 servings.

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