Oven Baked Parmesan Chicken and Tomatoes

Chicken is a huge staple protein in most homes in america. We have eating it since a child and cook it often as a grown up. When you are eating that much chicken for so long, its starts to get boring. I remember when I was younger one of my cousins complained that we had chicken so much one summer. He just couldn’t take it anymore. You may be applauding his bravery but he almost didn’t eat that night and it wasn’t by choice LOL.

So when you eat so much chicken you look to other things like seafood, but even that gets boring. It goes from being great, to being complicated, to being boring. Some other types of dishes aren’t worth the effort. So you go back to your trusted chicken. But what to make.

I am here to help. I have come up with a wonderful dish to add some spark back to you chicken dish.

What You’ll Need

4 boneless, skinless chicken breast fillets

Salt and black pepper to taste

1/4 c. panko breadcrumbs

1/4 c. grated Parmesan

1 tbsp. olive oil

1 tbsp. chopped fresh flat-leaf parsley

1 Chopped Garlic Clove

1 tsp. Dijon mustard

1 lb. Tomatoes, any kind you like

Side salad and garlic bread, for serving

 What You’ll Do

Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together in a medium sized bowl panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.

Arrange tomatoes around chicken on the baking sheet. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread. ENJOY !!!

What are some other side dishes to have with your chicken and tomatoes??

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Laura CurryComment