Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

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It tasted good. stuck a little. The tomatos were great. needs ALOT of cheese tho

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MY TASTE BUDDS WERE AMAZED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Made just the chicken. Pounded breasts out a bit. Shredded my own parmegianno regianno - not quite as much as recipe called for. It was fabulous! No more boring boneless skinless chicken!

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This was a very simple and cost effective dish! My husband absolutely loved it. I pre-cut and seasoned everything in advance. I think i should have put a little more cheese on the chicken. The potatoes were amazing...just needed to be cut a little smaller. It was done and ready to eat in about 25 minutes! We will defiantly be making this again!!! Thanks Rachael!

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yum yum yum but it takes me longer than 30 minutes. I have problems witht the chicken not cooking in the middle. it is really good though.

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I made this several years ago when it came out on the Food Network. I have made changes and my 18 year old son requests it every chance he gets! First, we use a mexican blend of cheese as it seems to coat better. Coat the chicken & then place in very hot oil just as she states for 7 min. each side. This chicken has got to be the most moist chicken we have ever eaten! Never dried out...always great! I do use the basil and tomatoes; however, the boys tend to toss that to the side as they don't eat tomatoes. It gives it a juicy flavor so we haven't voided it altogether. We were not impressed with the taters because mine all love mashed...so, we do the chicken, mashed potatoes and macaroni and cheese! I never said this was a healthy meal; however, it is definitely one of those warm, feel good meals! I am fixing it for the boys varsity basketball team this week...at their request! Again, everyone I have ever prepared this for can't believe how tender the chicken is:

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I made this chicken along with a batch of Giada De Laurentiis' Creamy Baked Fettuccine with Asiago and Thyme and it was AMAZING! the whole family loved it! Thanks Rachael!

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Im surprised your kids didn't like the potatoes? maybe they were a little too thick? She also has a fantastic french fry recipe. Cut the potatoes much thinner and coat in olive oil and we use red robin seasoning. bake at 425 for 20 minutes, my kids loooove that! I prefer to sub the potatoes for brocoli and reduce cooking time a few minutes. Good luck!

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Ok so i read a lot of the review and i thought that it would be decent...but i guess i was wrong. I followed her recipe closely, which i guess was the mistake.

First of all, unless you have everything already in your house/somewhat prepared, there is no way you can get this done in 30 minutes!
I cut my potatoes very small (i used red ones but broiling them causes them and the other yummies to burn. I have made potatoes like this before (family recipe and it is better just to cook them at 400 for longer. Causes everything to be more tender and avoids the possibility o the ingredients burning.

Secondly, the chicken tasted like fried chicken. I coated it in the Parmesan cheese and cooked it in a little bit of olive oil and although the cruse was nice and so was the tomato/basil garnish, the chicken was problematic.

1 it tasted fairly bland.
2 I used somewhat thick chicken breasts and realized that unless i wanted the Parmesan cheese to burn that i had to cut my breasts in half so that they would cook all the way through.

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My family thought the Chicken with the topping was great, but the potatoes were a great disappointment. We now use the Chicken recipe, and I have even used the tomato topping w/parmesan with cabbage and a little Ranch Dressing for a yummy Italian style coleslaw, but the potatoes were just horrible.