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Instructions |
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Preheat oven to 500 degrees. Cut potatoes into quarters. Remove
seeds from peppers and thinly slice. Cover large cookie sheet
with foil. Place potatoes on cookie sheet and combine with
peppers, thinly sliced onion, garlic cloves and red pepper flakes.
coat vegetables with thin layer of EVOO (2 TB). Season liberally
with salt and pepper. Place in oven and roast for 20 to 22
minutes until tender. Turn potatoes after 15 minutes.
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Prepare chicken. Roll out 2 feet of wax paper to create a work
space. Heat non-stick skillet over med-high heat. Place cheese
on wax paper. Season chicken with black pepper. Coat both sides
of breasts with as much cheese as possible. Add 1 TB EVOO to
skillet. Set breasts in skillet. Cook 7 minutes on each side
till cheese forms an even, golden casing.
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Deseed and chop tomatoes. Combine with basil, cut or torn into
chiffonade. Season with salt and pepper.
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Top chicken with big spoonfuls of raw tomato mixture.
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Serving
Suggestions |
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Chiffonade = stack basil, roll up and slice across grain
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Originally Submitted
7/27/2010
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