Fourth of July Recipe: Bread Chicken with Parmesan Tomatoes

Fourth of July is nearly here, that means finding the perfect recipe to jump start your holiday parties.
A Fourth of July staple at my house is Bread Chicken with Parmesan Tomatoes.
This recipe is simple, delicious, and can be served as a complete meal or part of a larger course.

You need these ingredients:
- 1 garlic glove, minced
- 1 tablespoon of chopped parsley
- black pepper
- 2 teaspoon of olive oil
- 1/4 cup of dried bread crumbs (seasoned if you like)
- 2 table spoons of mustard (Dijon or Honey, according to taste)
- 2 large chicken breasts, with skin and bones
- 3 medium size tomatoes
- 2 tablespoons of grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon of salt (optional)

Instructions:
First preheat the over to 400 degrees.
In small bowl, mix bread crumbs, minced garlic, 2 teaspoons of olive oil, parsley, 1/4 teaspoon of pepper, and any additional spices. Blend well.
Brush mustard onto the skin side of chicken breasts. Coat chicken with bread crumb mixture, make sure to firmly press mixture onto the chicken.
Then spray a ceramic or glass baking dish with nonstick cooking spray. Place the chicken, skin side up in dish. Bake for 20 minutes. Do not turn over.

While the chicken is baking, cute tomatoes lengthwise into halves.
Mix oregano, salt, Parmesan cheese, and 1/4 teaspoon of pepper. Sprinkle mixture over the tomato halves.
Add the tomato pieces to the chicken baking dish and bake for an additional 15 to 20 minutes or until the breaded coating on chicken is crisp and brown. It is done if the juices run clear when you pierce the chicken with tip of knife.

To serve as a complete meal, prepare a simple lettuce/watercress salad (basically, toss lettuce with your favorite vinaigrette). Arrange salad, chicken, and tomatoes on two plates.
To serve as part of a larger dinner, cut chicken into smaller pieces, place a toothpick in each piece. Arrange tomatoes around the chicken on a plate.