Ginger-Mustard Chicken

1 T chopped peeled fresh ginger
3 garlic cloves, minced
1 T Dijon mustard
2 whole skinless, boneless chicken breasts, split
1 to 2 medium beefsteak tomatoes, cut into 8 slices total
1 teaspoon kosher salt
1 teaspoon black pepper
¼ cup fresh bread crumbs
1 teaspoon chopped fresh flat-leaf parsley leaves
1 teaspoon chopped fresh rosemary leaves

Preheat the oven to 400 degrees.

Place the ginger, garlic, and mustard in a small bowl and mash together with a fork to form a paste.

Place the chicken in a baking dish and coat the top of the chicken breasts with the ginger mixture. Top with the tomato slices. Sprinkle with the salt, pepper, bread crumbs, parsley, and rosemary, place in the oven, and bake until tender, about 15 minutes.

Serves 4