Honey Chicken with Crumb-Topped Tomatoes
Source of Recipe
Internet
List of Ingredients
2 whole medium-size chicken breasts (2 1/2 pounds)
1/4 cup Dijon mustard
3 tablespoons honey
2 teaspoons curry powder
1 teaspoon lemon juice
2 large tomatoes
1 slice fat-free bread
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray
1 10-ounce package frozen rice pilaf
1. Preheat oven to 375 degrees F. Cut each chicken breast in half; remove skin and
any fat. Line 13" by 9" glass baking dish with foil. Place chicken, skin-side up, in
dish.
2. In small bowl, mix mustard, honey, curry powder, and lemon juice. Brush
mustard mixture over chicken. Bake chicken, uncovered, 40 minutes.
3. Meanwhile, cut out stem end of each tomato; then cut each tomato horizontally
in half. Place tomatoes, cut-side up, in 8" by 8" glass baking dish. Into small
bowl, tear bread into small pieces; stir in Parmesan cheese, parsley, salt, and
pepper. Sprinkle crumb mixture over tomato halves. Spray each tomato lightly
with nonstick cooking spray.
4. After chicken has baked 40 minutes, place tomatoes in same oven and bake 20
minutes longer or until tomatoes are heated through and chicken is golden brown
and juices run clear when pierced with a knife.
5. Prepare rice pilaf as label directs.
6. Arrange chicken, tomato halves, and rice pilaf on 4 dinner plates. Spoon any
glaze remaining in baking dish over chicken.
Recipe
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