tablespoon minced fresh rosemary, or 1/8 teaspoon dried
Salt and ground pepper
Green salad (optional)
Preheat oven to 425°F. Pat potato slices dry with paper towels.
In large bowl, toss potatoes and mushrooms with 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan, 2 teaspoons garlic, 2 teaspoons rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In 13x9-inch baking dish, arrange potato mixture in one layer; top with remaining 2 tablespoons cheese. Bake in oven 15 minutes, or until potatoes are lightly browned and beginning to crisp.
Meanwhile, in large, nonstick skillet over medium heat, heat remaining 1 1/2 tablespoons oil. Add chicken pieces; season lightly with salt and pepper and sprinkle with remaining 1 teaspoon garlic and 1 teaspoon rosemary. Cook chicken 5 to 6 minutes on each side, or until browned; do not crowd pan. (If necessary, brown chicken in two batches.)
Remove baking dish from oven. Arrange chicken on top of potato mixture; drizzle with any oil from skillet and return to oven. Bake 20 to 25 minutes longer, or until chicken is cooked through.
Serve chicken, potatoes and mushrooms with a green salad.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat33.1g (0%)
Saturated Fat 8.8g (0%)
Trans Fat 0g
Total Carbohydrate37g (0%)
Dietary Fiber 4g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.