Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Name: Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Ingredients: 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes; 1 small red bell pepper, seeded and cut into thin strips; 1 Italian mild green pepper, cubanelle, seeded and thinly sliced; 1 medium yellow skinned onion, thinly sliced; 4 large cloves garlic, cracked away from skin; 1 teaspoon crushed red pepper flakes; 1/4 cup tablespoons extra-virgin olive oil, divided; Coarse salt and pepper; 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated; 4 (6 to 8-ounce) boneless, skinless chicken breasts; 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped; 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/parmesan-crusted-chicken-breasts-with-tomato-and-basil-and-potatoes-with-peppers-and-onions-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

•

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes

•

1 small red bell pepper, seeded and cut into thin strips

•

1 Italian mild green pepper, cubanelle, seeded and thinly sliced

•

1 medium yellow skinned onion, thinly sliced

•

4 large cloves garlic, cracked away from skin

•

1 teaspoon crushed red pepper flakes

•

1/4 cup tablespoons extra-virgin olive oil, divided

•

Coarse salt and pepper

•

2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated

•

4 (6 to 8-ounce) boneless, skinless chicken breasts

•

4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped

•

15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes