Parmesan Crusted Chicken Breasts with Roasted Grape Tomatoes

I originally got this idea from watching an episode of "30 Minute Meals" with Rachel Ray.  Her recipe had a few too many ingredients for the simple dish I was looking for, so I made this similar one.  Everyone in my family loved it, even my brother who can be a picky eater.  This is all you need:

6 chicken breasts
2 eggs
2-3 cups shredded parmesan (not grated)
3 cups of grape tomatoes
extra virgin olive oil

First trim the fat off of the chicken.  I like to cut my chicken into smaller pieces so it is easier to handle and crust.  Pour just enough extra virgin olive oil into your pan to fully coat the bottom.  Next you are going to prepare your egg-wash and the parmesan.   In a shallow dish, mix together the eggs with a little bit of water. Add some pepper to the eggs.  I do this instead of seasoning the chicken( salt is not needed because of the salt content in the cheese).  In a separate shallow dish pour the cheese out.  Let the assembly line begin!  Cover the chicken in the egg-wash, then the cheese and then into the pan.  Make sure you give the chicken enough room because the cheese is going to melt and spread out a little bit.  Cook about 6 minutes on each side.  When you take it out of the pan, place it on paper towels to let the oil drain.

Next for the tomatoes!  Cut the bigger ones in half and lightly salt and put on a baking dish.  You don't need to grease the pan because the juices in the tomatoes will prevent it from sticking.  Put under the broiler until just browned on top, about 3 minutes.

Plate the tomatoes over the chicken and serve!