Recipe(tried): Spanish Chicken

I use several plum tomatoes in my Spanish Chicken recipe. You could use even more of them for a fresh tomato, mozzarella and basil salad drizzled with olive oil and balsamic vinegar. Here's that recipe:

Spanish Chicken
This is a very easy dish to make and the rice is just great with the tomatoes and onions, etc. We eat this often!

1 large split, bone-in, skin-on chicken breast
celery salt, garlic salt & paprika to taste
3-4 plum tomatoes, chopped
1 medium yellow or vidalia onion, chopped
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/4 cup parsley
1 cup uncooked white rice
1 1/2 cup chicken broth (I use a can and make up the remainder with water)

Preheat oven to 425F. In a greased casserole dish, place chicken and sprinkle with celery salt, garlic salt and paprika to taste. Place in oven, uncovered and bake for 20 minutes.

In the meantime combine rice, parsley and onion. Set aside. Bring the broth, tomatoes, chili powder and salt just to a boil and remove from the heat. Remove chicken from dish and combine the rice and broth mixtures. Return chicken to the dish and cover. Bake an additional 40 minutes.