Parmesan Crusted Chicken Breasts With Tomato And Basil And Potatoes With Peppers And Onions
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
910 g
Potatoes (fingerling)Directions:
1
Watch how to make this recipe
2
Preheat oven to 500 degrees F
3
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process
4
If you are using small red potatoes, halve or quarter them in the same way
5
Cover a large cookie sheet with foil
6
Place potatoes on cookie sheet
7
Combine with peppers and onions, garlic and crushed red pepper flakes
8
Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons
9
Season liberally with salt and pepper
10
Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges
11
Toss mixture with tongs, turning the potatoes after 15 minutes
12
When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up! While potatoes cook, prepare chicken
13
Roll out a 2-foot piece of waxed paper or foil near the stove top
14
Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added
15
Pile the shredded cheese on the work surface created with the waxed paper or foil
16
Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish
17
Press the breasts firmly into the cheese
18
Coat both sides of breasts with as much cheese as possible
19
Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan
20
Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts
21
While chicken cooks, combine chopped tomatoes with basil in a small bowl
22
Season with salt and pepper, to your taste
23
Drain off any excess oil from chicken as you remove it from the skillet
24
Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions