Crispy Oven Roasted Parmesan Potatoes Over Chicken Recipe

INGREDIENTS:

• 4 large russet potatoes, peeled

• 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
• kosher salt
• black pepper
• chopped fresh parsley, garnish

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Cut the potatoes into 1 inch cubes and coat with the  olive oil and half the pepper, garlic powder and onion powder.
3. In a medium sized pot simmer the beef broth and butter.
4. Then add the coated potatoes and bring to a boil for 8 minutes.
5. Season the chicken pieces with the other half of the pepper, garlic powder and onion powder.
6. Also lightly season the chicke pieces
7. with kosher salt and pepper.
8. Grease a 12"x 9" glass baking pan.
9. Evenly spread out the seasoned chicken pieces in the bottom of that pan.
10. Now pour the boiled potatoes and the broth mixture evenly over the chicken pieces.
11. Top with the grated cheese.
12. Bake uncovered on middle rack for 50- 60 minutes or until nicely browned.
13. Remove from oven and sprinkle with fresh chopped parsley.
14. Serve warm with pan juices.

Source:My Recipe Journey

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