Parmesan Chicken, Roasted Rosemary Potatoes and Rainbow Swiss Chard


Parmesan Chicken

  • 4 Chicken thighs or breasts
  • 1/4 to 1/3 cup shredded or grated Parmesan cheese
  • 1/2 cup Italian seasoned bread crumbs
  • salt to your taste (1-2 tsp?)
  • 1/3 to 1/2 cup Mayonnaise
  • EVOO

Preheat Oven to 425 degrees F.
Mix bread crumbs, Parmesan cheese, 1-2 tsp salt in medium bowl.
Put Mayonaisse in another bowl.
Coat chicken with Mayonnaise, dredge through breading mix and set on cookie sheet.

Rosemary Roasted Potatoes

  • Small Gourmet potatoes (1/2 package)
  • Fresh rosemary
  • EVOO
  • salt to taste

Cut potatoes in half or quarters depending on size.
Fine cut rosemary leaves.
Put fine rosemary cut leaves into shallow dish.
Dip potatoes into EVOO and then flat into rosemary so that the leaves stick to the EVOO coated potato.
Put into the same or separate cookie sheet.

Roast Chicken and Potatoes 20-30 minutes until done. If your chicken thighs have a bone it might take a little while longer.

While Chicken and Potatoes are roasting..

Rainbow Swiss Chard

  • 1 bunch Swiss Rainbow Chard
  • 2-3 minced cloves of garlic
  • Salt to taste
  • 1/2 cup of wine or water

Cut off rough end of stem and then cut remaining stems into small cross sections.
Saute stem pieces with minced garlic in EVOO.
Cut leaves into smaller 1/2 in or so wide pieces.
When stem pieces are about done add the leaves to the stems and continue cooking until done.
Add salt to taste.
Add a 1/2 cup of white dry wine to the greens cover and cook until done.