Chicken Breasts with Parmesan and Baked Potatoes

Ingredients:

• 700–900 g small potatoes
• 1 small red bell pepper, peeled and cut into strips
• 1 medium hot green pepper, seeded and cut into strips
• 1 medium onion, thinly sliced
• 4 large cloves of garlic, peeled
• 1 teaspoon red hot pepper flakes
• 1/4 cup extra virgin olive oil
• Coarse salt and pepper
• 2 cups grated Parmesan, jarred – buy grated, not ground
• 4 (170-230 g each) skinless and boneless chicken breasts
• 4 plum tomatoes or small, very ripe regular tomatoes, seeded and chopped
• 15-20 fresh basil leaves, stacked on top of each other, rolled into a tube and cut into strips

Preparation:

1. Preheat oven to 250 degrees.
2. Cut the potatoes into halves or quarters, depending on their size. Smaller ones can be left uncut, but larger ones should be cut into four pieces so they cook faster.
3. Line a large baking sheet with foil. Arrange the potatoes. Add the peppers, onion, garlic, and red pepper flakes. Drizzle with a thin layer of olive oil—you'll need 2-3 teaspoons. Season lightly with salt and pepper. Place in the oven and bake for 20-22 minutes, until the potatoes are tender and the onions and peppers are crisp. Stir thoroughly halfway through cooking. When the vegetables are done, transfer them to a serving dish, remove the foil from the baking sheet, and discard—the baking sheet stays clean!
4. While the potatoes are cooking, prepare the chicken. Lay out a sheet of waxed paper or foil near the stove. Heat a large nonstick skillet over high heat – it should be hot when you add the chicken. Sprinkle the cheese on the waxed paper or foil. Season the chicken with pepper, but do not add salt – the cheese is salty enough on its own. Place the chicken on the cheese and press down. Coat the chicken breasts with cheese on both sides. Add a tablespoon of olive oil to the skillet and spread it over the surface. Place the chicken on each side and cook for 7 minutes, until the cheese forms a thick golden crust on the breasts.
5. While the chicken is cooking, combine the chopped tomatoes and basil in a small bowl. Season with salt and pepper to taste.
6. Shake off excess oil from the chicken breasts as you remove them from the pan. Top with tomatoes and basil and serve with baked potatoes, onions, and peppers.