Parmesan Crusted Chicken Recipe

Prepare Chicken

Preheat the oven to 400°F (200°C).

Season Chicken

Season the chicken breasts with salt and black pepper on both sides.

Coat Chicken

In a shallow dish, mix together the grated Parmesan cheese and breadcrumbs. Dip each chicken breast into olive oil, then coat with the Parmesan-breadcrumb mixture.

Bake Chicken

Place the coated chicken breasts on a baking sheet and bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.

Boil Potatoes

In a large pot, boil the diced potatoes in salted water until tender, about 15-20 minutes.

Mash Potatoes

Drain the potatoes and return them to the pot. Add Boursin cheese, butter, milk, and salt. Mash until smooth and creamy.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add baby carrots, baby zucchini, and baby bell peppers. Sauté for 5-7 minutes until they are tender.

Season Vegetables

Season the vegetables with salt and black pepper to taste.

Prepare Vin Blanc

In a small saucepan, combine white wine, lemon juice, and capers. Bring to a simmer and cook for 5 minutes.

Finish Sauce

Remove from heat and stir in olive oil. Season with salt and black pepper to taste.

Assemble the Dish

On a plate, serve a portion of Boursin whipped potatoes topped with sautéed baby vegetables. Place a Parmesan crusted chicken breast on top and drizzle with lemon vin blanc. Garnish with halved cherry tomatoes.