Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Dijon mustard 1 t Lemon juice
3 T Honey 2 lg Tomatoes
2 t Curry powder 1 sl Fat-free bread

----------------ABOUT 1 1/2 HOURS BEFORE SER---------------------
Whole medium-size chicken 1/4 ts Salt
-breasts (2 1/2 pounds) 1/4 ts Pepper
2 tb Grated Parmesan cheese 1 pk Frozen rice pilaf (10 oz.)
1 tb Chopped fresh parsley

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. Per serving: 295 Calories, 5 g Fat, 69 mg Cholesterol, 995
mg Sodium. [Our All-New Light Easy Cookbook] [Good Housekeeping;
February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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