Crispy Chicken With Parmesan Tomatoes
Crispy chicken breasts topped with Parmesan tomatoes offer a flavorful, crunchy-textured main perfect for a light yet satisfying meal with fresh watercress salad.
Ingredients
- 1/4 cup seasoned bread crumbs ⓘ
- 1 tablespoon chopped parsley ⓘ
- 1 small garlic clove minced ⓘ
- olive or salad oil ⓘ
- coarsely ground black pepper
- 2 tablespoons Dijon mustard ⓘ
- 2 large chicken breast halves without skin and bones ⓘ
- 3 medium size plum tomatoes ⓘ
- 2 tablespoons grated Parmesan cheese ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/2 teaspoon salt ⓘ
- 1 bunch watercress ⓘ
- bottled olive oil and vinegar salad dressing ⓘ
Instructions
- Preheat oven to 400°F.
- Mix bread crumbs, chopped parsley, minced garlic, 2 teaspoons olive or salad oil, and 1/4 teaspoon black pepper until blended.
- Brush Dijon mustard onto chicken breasts, then coat with the bread crumb mixture.
- Place chicken in a greased 11 x 7-inch baking dish, crumb side up.
- Bake chicken for 20 minutes.
- Cut each tomato lengthwise in half.
- Mix grated Parmesan cheese, dried oregano, salt, and 1/4 teaspoon black pepper.
- Sprinkle the mixture over the tomato halves.
- Add the tomatoes to the baking dish with the chicken and bake for an additional 15 to 20 minutes, until the coating on the chicken is crisp and juices run clear.
Tips & Substitutions
For extra crunch, consider using panko breadcrumbs instead of regular ones. If you're out of Dijon mustard, a mix of yellow mustard and honey can offer a similar flavor. Feel free to add other herbs like thyme or basil to the breadcrumb mixture for added depth. Ensure the chicken is patted dry to help the coating adhere better. This dish pairs well with a light salad or roasted vegetables.
Serving Suggestions
Serve the crispy chicken alongside a fresh watercress salad dressed with olive oil and vinegar for a refreshing contrast. Roasted potatoes or a side of 'Holly Potatoes' can round out the meal nicely. For a heartier option, consider pairing with a grain like quinoa or brown rice to complement the flavors of the chicken and tomatoes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through, to maintain crispiness. Avoid microwaving as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Chicken With Parmesan Tomatoes contains roughly 457 calories, with 21g protein, 38g carbohydrates, and 30g fat. It is an excellent source of iron (166% of the Daily Value), vitamin C (127% of the Daily Value), and potassium (77% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use chicken thighs instead of breast halves for a juicier result. Just adjust the cooking time as thighs may require slightly longer to ensure they are cooked through. Be sure to check the internal temperature for safety.
What can I substitute for the Parmesan cheese?
If you don't have Parmesan, Pecorino Romano or Grana Padano are excellent substitutes that will provide a similar salty and nutty flavor. Nutritional yeast is a good vegan alternative, offering a cheesy taste without dairy.
How can I make this dish more flavorful?
Marinating the chicken in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before cooking can enhance the flavor significantly. You could also add a pinch of red pepper flakes to the breadcrumb mixture for a spicy kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).