To achieve a perfect crust, you need to take grated parmesan, not ground . 
Time: 27min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 – 900 g of small potatoes
- 1 small red bell pepper, peeled and chopped stripes
- 1 medium hot green pepper, peeled, chopped stripes
- 1 medium onion, sliced into thin rings
- 4 large peeled garlic cloves
- 1 tsp hot pepper flakes
- 1/4 Art. top quality olive oil
- Coarse salt and pepper
- 2 tbsp. grated parmesan, sold in banks – buy grated, а не молотый
- 4 (170-230 gr. Each) chicken breasts without skin and bones
- 4 plum-like tomatoes or small, very ripe ordinary tomatoes, peeled and chopped
- 15-20 leaves of fresh basil, put on top of each other, roll into a tube and cut into strips
Recipes with similar ingredients: potato, bell pepper, pepper chili, onions, garlic, red pepper flakes, parmesan cheese, chicken breasts, plum tomatoes, basil
Recipe preparation:
- Preheat the oven to 250 degrees.
- Cut the potatoes into halves or quarters, depending of size, very small can not be cut, those that are larger, cut into four pieces to prepare faster.
- Spread the foil on a large baking sheet. Spread the potatoes. Add pepper, onion, garlic and red pepper flakes. Pour a thin layer of olive oil – it will take 2-3 tsp. Slightly season with salt and pepper. Put in the oven and bake 20-22 min., until the potatoes are soft and crisp onion and pepper. Mix thoroughly in the middle of cooking. When vegetables are ready, transfer them to a serving dish, remove the foil from pan and discard – the pan remains clean!
- While the potatoes are cooking, prepare the chicken. Spread the sheet wax paper or foil near the stove. Warm up a large non-stick pan over high heat – it should already be hot when chicken is laid out on it. Pour the cheese onto the waxed paper or foil. Season the chicken with pepper, no salt – cheese quite salty on its own. Put the chicken on the cheese and crush it. In this way, coat the breasts with cheese on both sides. Add a spoon olive oil in a pan, smear over the surface. Lay out chicken and cook for 7 minutes. each side until the cheese forms dense golden crust on breasts.
- While the chicken is cooking, mix the chopped tomatoes with basil in a small bowl. Season with salt and pepper to taste.
- Shake off excess oil from breasts when removing them from pans. Put tomatoes and basil on top, serve with baked potatoes, onions and peppers.
