Page 42 - Indulgence

Parmesan Crusted Chicken Breasts

with Tomato, Basil, Potatoes & Onions

The delicious Parmesan crust on the chicken with fresh basil and ripe tomatoes will

match well with both fruity white and red wines. Consider pairing with a white wine
made from Riesling, Gewurztraminer, or Chardonnay grapes. For reds, a wine made
from Pinot Noir, Sangiovese, Merlot, Malbec, Grenache, or Cabernet Franc grapes.

1 1/2 to 2 pounds of fingerling potatoes or red skin baby potatoes
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, smashed and the skin removed
1 teaspoon crushed red pepper flakes
Extra-virgin olive oil
Coarse salt and pepper
2 cups shredded Parmesan, not grated
4 boneless, skinless chicken breasts
4 plum Roma tomatoes, seeded and sliced
20 leaves fresh basil, pile leaves, roll then thinly slice in a chiffonade

Preheat oven to 500 degrees F.
Cut potatoes into halves or quarters, depending on their thickness. Place
potatoes on a large cookie sheet covered with foil. Combine with onions,
garlic and crushed red pepper flakes. Coat the potatoes and onions with
extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3
tablespoons. Season with salt and pepper. Place potatoes in the oven and
roast 25 minutes, until potatoes are just tender and onions are crisp at
edges, turning the potatoes after 15 minutes. When the potatoes are
cooked, transfer them to a serving dish. While potatoes cook, prepare
chicken. Roll out a 2-foot piece of waxed paper near the stove top. Heat a
large nonstick skillet over medium high heat -- your pan must be very hot
when the chicken is added. Pile the shredded cheese on the work surface
created with the waxed paper. Season your chicken breasts with black
pepper but no salt. Press the breasts firmly into the cheese. Coat both
sides of breasts with as much cheese as possible. Add 1 tablespoon extra-
virgin olive oil to the skillet. Set breasts into the skillet and cook 7 minutes
on each side, until cheese forms an even, golden casing around the
chicken breasts. As you turn the chicken over, layer each breast with sliced
tomatoes while chicken finishes cooking on the other side. Drain off any
excess oil from chicken as you remove it from the skillet. Spread basil
chiffonade over tomatoes and serve along side potatoes and onions.

Yield: 4 SERVINGS