0 0
Parmesan Crusted Chicken Breasts

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/2 - 2 lbs fingerling potatoes or 1 1/2-2 lbs 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 onion, thinly sliced
4 large garlic cloves, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra virgin olive oil, divided
coarse salt and pepper
2 cups shredded parmesan cheese, available in tubs near deli (make sure to get shredded cheese, not grated)
boneless skinless chicken breast
4 plum roma tomatoes or 4 vine ripe tomatoes, seeded and chopped
15 - 20 leaves fresh basil, pile leaves, roll then thinly slice (chiffonade)

Nutritional information

481.7
Calories
253 g
Calories From Fat
28.2 g
Total Fat
10.6 g
Saturated Fat
44 mg
Cholesterol
797.2 mg
Sodium
35.3 g
Carbs
5.5 g
Dietary Fiber
5.4 g
Sugars
23.3 g
Protein
347g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Parmesan Crusted Chicken Breasts

Features:
    Cuisine:

    This is from Rachael Ray....I absolutely love this dish.

    • 47 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Parmesan Crusted Chicken Breasts W/Tomato and Basil and Potatoes, This is from Rachael Ray I absolutely love this dish , This was a very tasty recipe! I ended up charring the chicken a bit because i didn’t know to turn down the stove Other than that, the chicken had wonderful flavor used kraft parmasan cheese that was the crumbs which worked out great! Instead of ripe tomatoes used some that i had canned from this past summer and added dried basil, a little oil and the salt and pepper The sauce tasted very good with the chicken The potatoes were very very tasty and easy to cook I prefer to have less spice from the red pepper flakes so if you want more or less spice it would be best to alter this! Very nummy meal and a hit with my hubby and 2 year old son


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 500f.

    2
    Done

    Cut Fingerling Potatoes Into Halves or Quarters. If You Are Using Small Red Potatoes, Halve or Quarter Them in the Same Way.

    3
    Done

    Cover a Large Cookie Sheet With Foil. Place Potatoes on Cookie Sheet.

    4
    Done

    Combine With Peppers and Onions, Garlic and Crushed Red Pepper Flakes.

    5
    Done

    Coat the Potatoes, Peppers and Onions With Extra-Virgin Olive Oil Just Enough to Coat Vegetables in a Thin Layer, 2 to 3 Tablespoons.

    6
    Done

    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.

    7
    Done

    Toss Mixture With Tongs, Turning the Potatoes After 15 Minutes.

    8
    Done

    While Potatoes Cook, Prepare Chicken. Roll Out a 2-Foot Piece of Waxed Paper or Foil Near the Stove Top.

    9
    Done

    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.

    10
    Done

    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.

    11
    Done

    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.

    12
    Done

    While Chicken Cooks, Combine Chopped Tomatoes With Basil in a Small Bowl. Season With Salt and Pepper, to Your Taste.

    13
    Done

    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.

    Avatar Of Mason Patel

    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Mutton Or Beef Kheema Patties
    Piggy Dip Au Gratin
    next
    Piggy Dip Au Gratin
    Featured Image
    previous
    Mutton Or Beef Kheema Patties
    Piggy Dip Au Gratin
    next
    Piggy Dip Au Gratin

    Add Your Comment

    eighteen − four =