Parmesan Crusted Chicken Breasts W/Tomato and Basil and Potatoes

READY IN: 27mins




  • Preheat oven to 500°F.
  • Cut fingerling potatoes into halves or quarters. If you are using small red potatoes, halve or quarter them in the same way.
  • 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.
  • 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, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side.
  • 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.