Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
This Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions recipe contains boneless, skinless chicken breasts, shredded parmesan, fingerling potatoes, ripe tomatoes, onion and more.
Servings:4 | Calories:657 | Total Fat:21g | Chol:184mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
Sat Fat 11g
Total Carb 41g
39% Boneless, skinless chicken breasts
33% Shredded Parmesan
19% Fingerling potatoes
6% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Directions : View recipe directions on foodnetwork.com