Parmesan crusted chicken breast with tomato and basil and potatoes with peppers and onions

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

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Recipe from Rachael Ray Recipe from Rachael Ray
Number of Servings: 4


    1 1/2 pounds red skin potatoes
    1 small red bell pepper
    1 mild green pepper
    1 medium yellow onion
    4 large garlic cloves
    1 teas. crushed red pepper flakes
    1/4 cup extra virgin olive oil, divided
    coarse salt and pepper
    2 cups SHREDDED Parmesan cheese (not grated cheese)
    4 (6 to 8 ounces) boneless, skinless chicken breasts
    4 plum Roma tomatoes seeded and chopped
    15 to 20 fresh basil leaves cut thinly


Preheat oven to 500 F
Cut potatoes into halves or quarters, Cover a cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and pepper flakes, coat with olive oil just enough to coat vegetavles., 2 to 3 tbls. Season with salt and pepper. Roast for 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 mins.

While potatoes cook, prepare chicken.
Roll out a 2 foot piece of waxed paper or foil near the stove top.. Heat a large nonsick skillet over medium high heat--your pan must be VERY HOT when the chicken is added. PILE the shredded cheese ON THE FOIL OR WAX PAPER. Season chicken breast with black pepper only. Press the breasts firmly into the cheese . Coat both sides with as much chees as possible . Add 1 Tablespoon olive oil to the skillet Set breasts into the skillet and cook 7 minutes on each side, until cheese forms and even, golden casing around the breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper to taste.

Drain off any excess oil from chickenas you remove it from the skillet, top with big spoonfuls of raw sauce and serve with the potatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user 2PONDS.

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