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Parmesan Crusted Chicken and Potatoes w/ Onion & Peppers

OK so the original recipe was Parmesan Crusted Chicken and Tomatoes with Potatoes w/ Onion and Peppers, I thought I did phenomenal and everything was quite tasty. This morning I go to my trusty FoodNetwork.com to get the recipe to add it here and realize I completely forgot the tomato part of it. What the heck am I going to do with 4 left over roma tomatoes? Obviously tomorrows dinner will have tomato!

Despite my novice mistake, the meal was quite delish and easy to make!

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 (or not)
  • 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice — chiffonade (since I forgot the tomatoes, I obviously forgot this as well)

DIRECTIONS:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings — thin, small fingerling may also be left hole, larger potatoes should be quartered to speed cooking process. 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. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • 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, until cheese forms an even, golden casing around the tender chicken breasts.
  • 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.

Shredded Parmesan cheese with not-so-sticky chicken is a pain in the arse. Save yourself some headache and frustration and don’t follow the directions for this part. Also, chicken breasts are huge and when only cooking for 2 an absurd amount of meat. I used cutlets, which are tender flat and easy to use. For the cheese, lay out your 4 cutlets on your cutting board and with a CLEAN hand sprinkle the cheese on to coat. With YOUR OTHER HAND press cheese into chicken to stick. Add to the skillet and repeat on other side once in the pan. More cheese stays on the chicken. Cutlets also cut cooking time to about 3 min per side.

Use a flat silicone or wooden spatula or turner to flip your chicken. The tongs are thick and messed up the crust and for a person as picky about food as me, this was annoying.

I used the suggested cubanelle pepper, which was tasty but didn’t bring a big flavor punch to the potato party. Next time I believe I’m going to go with something a bit spicier as red pepper and onion tend to get pretty sweet when roasted.

We roast red potatoes a lot, they are easy and super tasty. This may be my new go-to potato recipe.

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One Response

  1. This looks delicious, I am going to try this once I get some more basil!

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