Simple and to the point, this dish is satisfying and filling.
Ingredients
8 boneless skinless chicken breast halves
10-12 small red potatoes, quartered
1 tsp. dried rosemary leaves, crushed
1/2 tsp. peppered seasoned salt
4- garlic cloves, minced
2 Tbs. olive oil
1/4 C. shredded fresh Parmesan cheese
1/4 C. chopped fresh chives
Directions
Heat oven to 425 degrees. Arrange chicken and potatoes in ungreased 15x10x1-inch baking pan. In a small bowl, combine rosemary, seasoned salt, garlic and oil: mix well. Brush over chicken and potatoes. Sprinkle with cheese. Bake at 425 degrees for about 40 minutes or until chicken is golden brown, its juices run clear, and potatoes are light golden brown. Sprinkle with chives.
Yield: 8 servings
