Roasted Parmesan Chicken and Tomatoes
Ingredients:
- 4 boneless, skinless chicken breast fillets
- Kosher salt and black pepper
- 1/4 c. panko breadcrumbs
- 1/4 c. grated Parmesan
- 1 tbsp. olive oil
- 1 tbsp. chopped fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tsp. Dijon mustard
- 1 lb. Campari Tomatoes
- Side salad and garlic bread, for serving
Directions:
- Preheat oven to 450 degrees Fahrenheit. Place the chicken breast fillets on a baking pan lined with aluminum foil. Season with kosher salt and freshly ground black pepper to taste. Panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and garlic clove, chopped On each chicken breast, spread Dijon mustard. Garnish with the breadcrumb mixture.
- Arrange Campari tomatoes in a circle around the chicken. Bake for 14 to 16 minutes, or until the chicken is just cooked through. Serve with garlic bread and a side salad.
