Parmesan Crusted Chicken Breasts with Tomato & Basil / Potatoes with Peppers & Onions

By á-8245

Ingredients

• 1-1/2 or 2 lbs fingerling and/or red baby potatoes
• 1 red bell pepper - seeded and cut into thin strips
• 1 green bell pepper - seeded and cut into thin strips
• 1 medium yellow onion - thinly sliced
• 4 large cloves of garlic - cracked away from the skin
• 1 tsp crussed red pepper flakes
• 1/4 cup olive oil
• Course salt & pepper
• 2 cups shredded parmesan cheese (not grated)
• 4 chicken breasts (pounded or thin breasts)
• Eggs
• Garlic powder
• 4 roma tomatoes - seeded and chopped
• 15 - 20 fresh basil leaves - rolled and chopped

Preparation

Step 1

Cut potatoes into halves or quarters depending on size.

Cover a large baking sheet with foil and place potatoes on the sheet. Combine with peppers, onions, garlic and crushed red pepper flakes. Coat with olive oil (about 2 - 3 tbls). Season liberally with salt and pepper. Cook in oven for 20 - 22 minutes, until tender, turning after 15 minutes.

Season chicken with pepper. Dredge chicken through beaten egg mixture and then into shredded parmesan. Coat both sides with cheese and secure coating by pressing down with a fork. You can mix cheese with a small amound of breadcrumbs if desired.

Heat oil in skillet and add chicken. Cook for about 5 minutes on each side or until golden brown.

Combine tomatoes, garlic powder, basil and olive oil. Salt and pepper to taste.

Top chicken with tomato mixture and serve with potatoes.