Ingredients

• 2 pounds - red skin baby potatoes
• 1 - small red bell pepper deseeded and cut into thin strips
• 1 - Italian mild green pepper, deseeded and thinly sliced
• 1- medium yellow skinned onion, thinly sliced
• 4 - large cloves garlic, peeled
• 1 tsp - crushed red pepper flakes
• 1/4 cup extra-virgin olive oil
• 2 cups - shredded parmesan
• 4 - boneless, skinless chicken breasts
• 4 - plum roma tomatoes
• 15 to 20 - fresh basil leaves
• Black pepper and salt to taste

How to Make Parmesan Crusted Chicken Breasts

• Pre-heat oven to 500 degrees F.
• Cut potatoes into halves or quarters, depending on thickness.
• Cover the large cookie sheet with foil.
• Place potatoes on the cookie sheet.
• Combine with peppers, 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 tbsps.
• Season liberally with salt and pepper.
• Place potatoes in the oven and roast it for 20-22 mins, until the potatoes are tender and peppers and onions are crisp at the edges.
• Toss mixture with tongs, turning the potatoes after 15 mins.
• When the potatoes are cooked, transfer them to a serving dish. Peel the foil off the cookie sheet and discard the foil.
• While the potatoes cook, prepare the chicken.
• Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large non-stick skillet over medium high heat, the 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 chicken breasts with black pepper.
• Press the breasts firmly into the cheese.
• Coat both sides of breasts with as much cheese as possible.
• Add 1 tbsp extra-virgin olive oil to the skillet.
• Place breasts on skillet and cook for 7 mins 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 it with salt and pepper as per taste.
• Drain off any excess oil from chicken when removed from the skillet.
• Top chicken with big spoonfuls of tomato-basil mix and serve with potatoes, peppers and onions.