I felt like eating chicken with potatoes last night, but for obvious reasons did not want to spend more than 45-60 minutes in the kitchen, and also kinda wanted to boldly cook that I have not cooked before. 
Raychel Ray’s Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions came in very handy. The dinner came out nice, just as I hoped it would.
I followed the recipe almost to the letter — my only deviations were increased cooking time for both potatoes and chicken, and I also dipped chicken breasts in a beaten egg before rolling them in Parmesan.
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