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1
Preheat oven to 500F.
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2
Cut fingerling potatoes into halves or quarters.
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3
If you are using small red potatoes, halve or quarter them in the same way.
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4
Cover a large cookie sheet with foil.
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5
Place potatoes on cookie sheet.
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6
Combine with peppers and onions, garlic and crushed red pepper flakes.
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7
Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons.
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8
Season liberally with salt and pepper.
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9
Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges.
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10
Toss mixture with tongs, turning the potatoes after 15 minutes.
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11
While potatoes cook, prepare chicken.
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12
Roll out a 2-foot piece of waxed paper or foil near the stove top.
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13
Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added.
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14
Pile the shredded cheese on the work surface created with the waxed paper or foil.
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15
Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish.
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16
Press the breasts firmly into the cheese.
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17
Coat both sides of breasts with as much cheese as possible.
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18
Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan.
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19
Set breasts into the skillet and cook 7 minutes on each side.
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20
While chicken cooks, combine chopped tomatoes with basil in a small bowl.
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21
Season with salt and pepper, to your taste.
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22
Drain off any excess oil from chicken as you remove it from the skillet.
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23
Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
