Serves 4 to 6
1/2 cup (2 ounces) grated Parmesan cheese
1/4 cup plain dry bread crumbs
3/4 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon each salt and ground black pepper
2 1/2 to 3 pounds skinless, boneless chicken breast halves
6 medium-large red- or white-skinned potatoes (about 2 pounds), cut into 1/2-inch-thick slices
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup extra-virgin olive oil
Preheat the oven to 375°F. Coat a 16 x 10-inch baking pan with olive oil spray.
In a shallow bowl, mix the cheese, 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.
Bake for about 45 minutes, or until the potatoes are tender when pierced with a knife. Serve with a mixed greens salad.
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