6 boneless, skinless chicken-breast halves
1/4 cup cream of celery soup
2 tsp. minced garlic
1 Tbsp. Dijon mustard
6 slices tomato (1/4 inch thick)
1/4 tsp. salt
1 tsp. black pepper
1/2 cup seasoned bread crumbs
2 Tbsp. dried parsley
2 tsp. dried rosemary
1. Lay chicken breasts in 9″ x 13″ baking dish coated with nonstick cooking spray; set aside.
2. In large bowl, combine celery soup, garlic and mustard; mix well. Spread this mixture equally over each chicken breast. Top with tomato slices
3. In a small bowl, combine salt, pepper, bread crumbs, parsley and rosemary. Sprink equal amounts of this mixture over the chicken and tomatoes.
1. To serve tonight, preheat oven to 375F. Bake, uncovered, for 40 to 50 minutes, or until chicken registers 165F on a thermometer. Serve with mixed salad.
Recipe as seen in October 2006 issue of Quick & Simple*.
*.pdf download from dreamdinners.com