Baked Oregano Chicken and Potatoes
Sarah
ingredients
- 1/2 cup grated Parmesan cheese
- 1/4 cup plain dry bread crumbs
- 1/4 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon each salt and ground black pepper
- 2 1/2 to 3 pounds skinless, boness chicken breast halves
- 6 medium large red or white skinned potatoes, cut into 1/2 inch thick slices
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1/2 cup olive oil
directions
- 1
Preheat oven to 375°. Coat a 16 x 10 inch baking pan with no stick spray.
- 2
In a shallow bowl, mix the Parmesan, bread crumbs, oregano, garlic, salt and pepper. Dip both sides of the chicken and potato slices into the mixture. Shake off any excess. Arrange the chicken and potatoes in slightly overlapping rows in the pan. Sprinkle with the tomatoes and the remaining crumb mixture. Drizzle with the oil.
- 3
Bake for about 45 minutes, or until the potatoes are tender when pierced with a knife.
Source: Tanya Parrazzo
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