Parmesan Crusted Chicken Breasts With Tomato And Basil And Potatoes With Peppers And Onions Recipe

More from this source
Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
637
FAT
98%
CHOL
38%
SOD
57%

Comments

Add a comment

Ingredients for 4 servings

1 medium yellow skinned onion, thinly sliced

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

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

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

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

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

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

Coarse salt and pepper

1 teaspoon crushed red pepper flakes

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

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

4 large cloves garlic, cracked away from skin

You might also like

Walnut-Crusted Chicken Breasts
Whole Living
Crunchy Quinoa Crusted Chicken Strips
The Family Dinner
Crispy Baked Quinoa Crusted Chicken Parmesan
Closet Cooking
Walnut-Crusted Chicken Breasts
Food52
Walnut-Crusted Chicken Breasts
Martha Stewart
Parmesan-Crusted Chicken Breasts With Tomato An...
Rachael Ray
Parmesan-Crusted Chicken Breast Salad With Kale...
The Cozy Apron
Scallion Pesto-Crusted Chicken
Food52
Parmesan-Crusted Chicken And Asparagus With Sau...
Epicurious
Parmigiano-Reggiano-Crusted Chicken Piccata
Every Day with Rachael Ray