Recipe for Honey Chicken With Crumb-Topped Tomatoes


1/4 cup dijon mustard
3 tablespoon honey
2 teaspoon curry powder
1 teaspoon lemon juice
2 large tomatoes
1 slice fat-free bread
1 whole medium-size chicken breasts (; 2 1/2 pounds)
2 tablespoon grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 pkg frozen rice pilaf (10 oz.)


Preheat the oven to 375F. Cut each chicken breast in half; remove any skin and fat. Line a 13- by 9-inch glass baking dish with aluminum foil. Place the chicken, skin side up, in the dish. Mix the mustard, honey, curry powder and lemon juice in a small bowl. Brush the mustard mixture over the chicken. Bake, uncovered, for 40 minutes. Meanwhile, cut out the stem end of each tomato, then cut each tomato in half, horizontally. Place the tomato halves, cut side up, in an 8- by 8-inch glass baking dish. Tear the bread into small pieces and place in a small bowl; stir in the Parmesan cheese, paersley, salt and pepper. Sprinkle the bread mixture over the tomato halves. Spray each tomato half lightly with nonstick cooking spray. After the chicken has been baked for 40 minutes, place the tomatoes in the same oven and continue baking for another 20 minutes, until the tomatoes are heated through and the chicken is golden (and the juices run clear when the chicken is pierced with a knife). Prepare the rice pilaf according to the instructions on the package. Arrange the chicken, tomato halves and rice pilaf on 4 dinner plates. Spoon any glaze left in the baking dish over the chicken Makes 4 main-dish servings.

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