Parmesan Crusted Chicken Breasts with Tomato and Basil and Fingerling Potatoes

This recipe comes from the Queen of 30-minute meals-Rachael Ray. I changed a couple of things from her original recipe--Swiss cheese, different seasonings on the potatoes---but this meal was delicious. The best part is that it is so simple. This is definitely a meal I will make again!

Parmesan Crusted Chicken Breasts with Tomato and Basil and Fingerling Potatoes
-Adapted from http://www.foodnetwork.com/recipes/rachael-ray/parmesan-crusted-chicken-breasts-with-tomato-and-basil-and-potatoes-with-peppers-and-onions-recipe/index.html
*Serves 4

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 teaspoon creole seasoning
1/4 teaspoon chilli power
1/4 cup Parmesan cheese
1/2 teaspoon garlic salt
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
1 cup shredded Parmesan
1 cup shredded Swiss cheese
4 (6 to 8-ounce) boneless, skinless chicken breasts
1 can diced tomatoes with Italian seasoning
Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with spices and cheese. Coat the potatoes with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes.