Parmesan Crusted Chicken with Tomato and Basil and Roasted Potatoes, Peppers and Onions

This is a recipe I have been trying to perfect for about year now and this last week I think I found the missing step. This recipe was originally taken from http://www.foodnetwork.com/, but I have made quite a few tweeks to perfect it. The best part about this recipe is it is an entire meal! You don't have to cook anything else! Enjoy and post a comment if you try it!




Parmesan Crusted Chicken with Tomato and Basil and Roasted Potatoes, Peppers and Onions

Prep Time: 15 min

Cook Time: 20-25 min

Serves: 4

Tools used: mallet, tongs, skillet, cookie sheet, wax paper or foil, mixing bowl

1- 1 1/2 lbs. fingerling or red potatoes

1 small red bell pepper, seeded and cut into chunks
1 Italian mild green pepper, cubanelle or anaheim, seeded and cut into chunks
1 small yellow onion, cut into chunks
4 large cloves of garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
4 tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan (not grated)
1 cup either Panko crumbs or bread crumbs
4 boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
10-15 leaves fresh basil, pile leaves, roll then thinly slice

• Preheat oven to 500 degrees F.
• Grab a large bowl to combine the following. Cut potatoes into halves or quarters, depending on size and type of potato - should be no larger than 2 inches to speed cooking process. If using small red potatos, halve or quarter them. Add chunks of peppers and onions (should be around same size as potatoes), 4 cloves of whole garlic (cracked to release flavor), 1 teaspoon crushed red pepper flakes. Coat mixture with extra-virgin olive oil, just enought to coat vegetables in a thin layer, 2-3 tablespoons. Season liberally with salt and pepper. Cover a large cookie sheet with foil. Place vegetable mixture on cookie sheet and spread out so that there is only 1 layer. Place potatoes in oven and roast 15 minutes until potatoes are fork tender and peppers/onions are crisp at edges. Toss mixture with tongs, turning the potatoes and cook another 5-7 minutes watching to make sure the peppers don't burn. When potatoes are tender enough to eat, they are ready. 
• While potatoes cook, prepare chicken. Roll out a piece of waxed paper or foil near stove top. Heat large non stick skillet over medium high heat - your pan should be hot when the chicken is added. Pound chicken breasts with mallet to at least 1/2 inch thickness, not too thin, just enough for even cooking. Set chicken aside. Pile the shredded cheese and panko/bread crumbs on waxed paper or foil, mixing the two. Season chicken breasts with black pepper, but no salt; the cheese adds enough salt to the taste of the dish. Press the breasts firmly into the cheese/crumb mixture and coat both sides as much as possible. Add 1 tablespoon olive oil to skillet, 1 turn of pan. Set breasts into skillet and cook about 7 minutes on each side, until cheese forms even, golden casing around the chicken.
• While the chicken cooks, combine chopped tomatoes and basil in a small bowl. Season with a little salt and pepper.
• Drain off excess oil from chicken if needed as you remove from skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Tip: If you are only making 2 chicken breasts this recipe doesn't necessarily need to be halved. You can use your discretion on how much potatoes, onions and peppers you cut up to roast. I typically just eye the cheese and panko/bread crumbs. I do, however, use only 2 tomoatoes and 5-10 leaves of basil for 2 chicken breasts.