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Parmesan Crusted Chicken Breasts With Tomato And Basil

  • Yield: 4 servings

Ingredients

2pounds fingerling potatoes or red skin baby potatoes
1whole small red bell pepper, seeded and cut into thin strips
1whole Italian mild green pepper, seeded and thinly sliced
1whole medium yellow skinned onion, thinly sliced
4large garlic cloves, cracked away from skin
1teaspoon crushed red pepper flakes
1/4cup extra-virgin olive oil, divided
-- Coarse salt, to taste
-- Freshly ground black pepper, to taste
2cups shredded parmesan (not grated)
4whole boneless skinless chicken breasts (6- to 8-ounces each
4whole plum Roma tomatoes or small-vine ripe tomatoe, seeded and chopped
15-- fresh basil leaves,pile leaves, roll, then thinly slice - chiffonade

Instructions

  1. Preheat oven to 500 degrees.
  2. Cut fingerling potatoes (or small red potatoes) into halves or quarters, depending on thickness of fingerlings—thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil—just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish.
  3. While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium-high heat—your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  4. While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste. Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
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