Parmesan Crusted Chicken and Potatoes with Onion & Peppers
Delicious and super easy full meal in one recipe!
Delicious and super easy full meal in one recipe!
- 1 1/2 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 cloves garlic 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 available in tubs near deli — make sure to get shredded cheese,
- 4 boneless, skinless chicken breasts (6 to 8-ounce)
- 4 plum roma tomatoes or small vine ripe tomatoes seeded and chopped (or not)
- 15 slice chiffonade (since i forgot the tomatoes i obviously forgot this as well)
- Carbohydrate 40.465885 g
- Cholesterol 158.72 mg
- Fat 27.786515 g
- Fiber 6.21340013480186 g
- Protein 72.072095 g
- Saturated Fat 9.663285 g
- Serving Size 1 1 Serving (618g)
- Sodium 881.743 mg
- Sugar 34.2524848651981 g
- Trans Fat 1.500275 g
- Calories 706 calories
Step-by-step
- 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
Crowding the baking sheet ruins root vegetables by trapping steam instead of allowing dry heat to caramelize their starches. Cut fingerling potatoes uniformly and space them widely across heavy aluminum foil to ensure the skins blister and the interiors soften during the initial 22-minute roast at 500 degrees Fahrenheit.
Preparing this dish in advance requires careful management of the dairy crust. Cooked chicken coated in a heavily melted parmesan layer loses its structural crunch when stored in standard refrigeration, turning rubbery upon direct exposure to microwave heat. Reheating demands a dry, preheated 350-degree oven for ten minutes on a wire rack to restore crispness without overcooking the interior meat. Freezing the assembled raw chicken is not recommended because the high moisture content of fresh shredded cheese releases water during thawing, preventing the formation of an even golden casing in the skillet.
Cubanelle peppers may be substituted with poblano peppers at a one-to-one ratio when milder Italian green peppers are unavailable.
