Crispy Oven Roasted Parmesan Potatoes Over Chicken
4 large russet potatoes
2 Tablespoons Olive Oil
1 teaspoon black pepper, divided in half
1 teaspoon garlic powder, divided in half
1 teaspoon onion powder, divided in half
15 oz. can fat free beef broth
2 Tablespoons of butter
2 boneless skinless chicken breasts, sliced into thin bite sized pieces
1/3 cup Parmesan cheese, freshly grated
chopped fresh parsley, garnish
Preheat oven to 400 degrees F.
Cut the potatoes into 1 inch cubes and coat with the
olive oil and half the pepper, garlic powder and onion powder.
In a medium sized pot simmer the beef broth and butter.
Then add the coated potatoes and bring to a boil for 8 minutes.
Season the chicken pieces with the other half of the pepper, garlic powder and onion powder.
Also lightly season the chicken pieces
with kosher salt and pepper.
Grease a 12"x 9" glass baking pan.
Evenly spread out the seasoned chicken pieces
in the bottom of that pan.
Now pour the boiled potatoes and the broth mixture
evenly over the chicken pieces.
Top with the grated cheese.
Bake uncovered on middle rack for 50- 60 minutes
or until nicely browned.
Remove from oven and sprinkle with fresh chopped parsley.
Serve warm with pan juices.
Makes 4 servings.
I made this as directed, though I made it with 6 potatoes and about 1/2 a bag of chicken tenders, which ended up making a 9 x 13 pan, and a 10 x 8 pan as well. I doubled the liquid amount, and used chicken broth instead of beef broth. It seemed weird to me to use beef broth with a chicken/potato dish. The potatoes were deliciously seasoned and cooked perfectly. Compared to the potatoes, the chicken was a little less flavorful, but together, mmmmm, a piece of heaven.