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

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THE Absolute BEST Chicken recipe ever!! Everyone loved it and will make it a regular on the monthly menu!!

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Delish! Came out wonderful! I use tomatoes, basil,and onions all the time on top of steak and was perfect on the chicken. I usually use balsamic vinegar and olive oil in my tomatoes. I also did not have enough Parmesan (and was not going to the store...that's why i chose this recipe because I had all the ingredients so I mixed it with some panko lemon pepper bread crumbs that I had in the pantry!

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My husband - the pickiest eater in the world - said this was the best chicken he's ever had. It was simple, delicious, flavorful and just perfect. Tender on the inside, crispy on the outside. The tomatoes (which I mixed with basil and garlic were the perfect topping. It was a beautiful dish, and went so fast! I'll definitely be making this again. and again. and again.

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Super tasty. My husband and I loved this...I recommend adding a splash of balsamic vinegar to the tomato topping though.

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I love this recipe. Instead of the canned tomatoes, I toss cherry tomatoes with olive oil and sprinkle some parmesan over it and bake that in the oven at about 350 for 10 minutes. I then crush or slice the tomatoes up, add some fresh basil chiffonade style and top the chicken with that when serving. For the potatoes, I first take slices of yellow onion and minced garlic and cook that on the stove for about 7 minutes till th eonions are very soft. I cut up some red potatoes, toss that with some olive oil and fresh ground pepper and salt to season and cook that in the oven for 20 minutes. I then add the onions and garlic to the baking dish and cook for another 10 minutes.

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As a personal chef, I make parmesan crusted chicken all the time. I pound skinless, boneless chicken breasts "slightly" to about 1/2 inch thick. Often I'll use a mixture of 2 parts shredded parmesan cheese and 1 part panko bread crumbs to coat the chicken, (no eggs needed. A non-stick pan makes this an easy and delicious way to saute chicken with just a little olive oil! You can top this parmesan crusted chicken with whatever you desire...or not! It's always crispy, tender, juicy and delicious with rave reviews.

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I thought it turned out great ! and also, I am laughing at some of the negative reviews. Someone wrote "please do not even attempt".. this is not rocket science people, if you have to chop veggies it's obviously going to take a little bit of time. Use a nonstick skillet, make sure you follow directions, use shredded cheese and smash that cheese into the chicken, use some elbow grease ( no egg wash required . It should turn out great.

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So yummy! I made this tonight and used beautiful, red, orange, and green organic hierloom tomatoes for the raw "sauce". Truly delicious. The potatoes were GONE! My kids gobbled them up before I could get enough. The trick on those is to bake them long enough to let the onions caramelize and get a little crispy. Highly recommend.

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I have made this chicken so many times! No one can ever believe it's just parmesan cheese on the chicken. The tomato-basil mixtures is one of my most favorite flavors and goes so well with the chicken.

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the best recipe i have ever cooked