2 lbs cubed potatoes
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow onion, cut into thin slices
4 cloves of garlic, finely chopped
1/4 cup extra virgin olive oil
salt & pepper
2 cups shredded parmesan cheese
available in tubs near the deli
do not buy grated
4 (6-8oz) boneless, skinless chicken breasts
4 plum or roma tomatoes, chopped
15-20 leaves of basil, sliced chiffonade-style
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Preheat oven to 500°.
Cover a large cookie sheet with foil for easy cleanup.
Toss potatoes, peppers, onion and garlic in olive oil to coat.
Season liberally with salt and pepper.
Roast for 12 minutes. Toss & turn. Roast for another 12 minutes.
Heat 1 tablespoon of olive oil in a large skillet till screaming hot.
Season the chicken with black pepper.
Coat each side of chicken with parmesan cheese, pressing the cheese
firmly onto the chicken.
Fry the chicken for 7 minutes on each side.
Combine the chopped tomatoes and basil in a bowl to make a salsa.
Spoon the salsa on top of the chicken just before serving.
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