Crispy Chicken* with Tomato and Leek Saute

By ltrodrigu

Weight Watchers Points = 6 per serving

*Due to a familiy member's allergy to fish, I adapted this recipe for chicken. Tilapia can be used instead. Directions remain the same, substituting the fish for the chicken.

Ingredients

• 1 slice white bread, torn into pieces
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 2 tablespoons olive oil
• 4 6-ounce chicken cutlets*, pounded to 1/4-inch thick or tilapia or striped bass fillets
• 1 tablespoon Dijon mustard
• 2 leeks (white and light green parts), cut into half-moons
• 2 cloves garlic, chopped
• 1 pint cherry tomatoes, halved
• kosher salt and black pepper

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.

Place the chicken* on a baking sheet. Spread the mustard on top and sprinkle with the bread crumbs. Bake until done, 10 to 12 minutes.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the leeks, garlic, and 1/2 cup water. Cook until tender and the liquid has mostly evaporated, 4 to 5 minutes.

Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken*.