Teachers have to eat: Parmesan Crusted Chicken with Olive Tapenade

Looking for something super easy to make, yet savory? Try this oven baked chicken with olive tapenade topped with a mixture Parmesan and bread crumbs.

What you'll need:
- 2 chicken breasts (split them in half)
- 1/2 cup olive tapenade (I used Wegmans)
- 3 tablespoons bread crumbs
- 2 tablespoons grated Parmesan cheese 
- 2 tablespoons olive oil
- 1 tablespoon thyme
- bunch of fresh thyme sprigs
- 4 or 5 large cherry/vine ripened tomatoes

What you need to do:
1. Preheat the oven to 375. 

2. Lay the sprigs of thyme in the bottom of a glass baking pan. Lay the 4 chicken breasts on top. Cut the tomatoes in half and place the tomatoes in the pan as well. Place the olive tapenade on top of the chicken-- evenly distribute.

3. Mix the bread crumbs, Parmesan cheese, thyme, and olive oil together. Spoon the crumb mixture on top of the chicken and tomatoes.

4. Bake for 30-40 minutes, until chicken is done.

I served mine with spinach & cheese ravioli