Ingredients

1 1/2 to 2 pounds Fingerling potatoes or red skin baby potatoes
1 Small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 Medium yellow skinned onion, thinly sliced
4 Large cloves garlic, cracked away from skin
1 teaspoon Crushed red pepper flakes
1/4 cup Tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups Shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 Plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 To 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Description

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