CRISPY CHICKEN WITH PARMESAN TOMATOES

      Title: CRISPY CHICKEN WITH PARMESAN TOMATOES
  Categories: Chicken, Vegetables, Cheese
       Yield: 2 Servings
  
     1/2 c  Seasoned Dry Bread Crumbs
       1 tb Parsley; Chopped
       1 sm Garlic Clove; Minced
            Olive Or Salad Oil
            Coarsely Ground Black Pepper
       2 tb Dijon Style Mustard
       2 lg Chicken Breast Halves; W/
            -Skin And Bones, About
            -1 1/2 Pounds
       3 md Plum Tomatoes; About 3/4 Lb
       2 tb Parmesan Cheese; Grated
       1 ts Dried Oregano Leaves;
            -Crushed
     1/2 ts 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 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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