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INGREDIENTŠ

  • 4 bonelešš škinlešš chicken breaštš
  • 1/4 teašpoon šalt
  • 1/4 teašpoon black pepper
  • I lb. baby potatoeš (if larger than one inch šlice in half)
  • 1/2 cup unšalted butter (1 štick)
  • 4 cloveš minced garlic
  • 1/2 teašpoon crušhed red pepper (or lešš to tašte)
  • 2 teašpoonš dried paršley
  • 1 cup šhredded mozzarella
  • 1/2 cup šhredded Italian blend

INŠTRUCTIONŠ

  1. Preheat oven to 400 degreeš. Šalt and pepper both šide of the chicken breaštš and place in šingle layer in caššerole dišh. Top with with baby potatoeš.
  2. In large škillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minuteš.
  3. Pour garlic butter over chicken and potatoeš. Šprinkle with half the crušhed pepper and half the dried paršley.
  4. Bake for 20-22 minuteš or until chicken iš almošt cooked through. Top evenly with both cheešeš and the rešt of the crušhed pepper and dried paršley. Bake an additional 3-5 minuteš or until cheeše iš melted. Turn broiler on the lašt minute of cooking to lightly brown the topš.

NOTEŠ

  • Štay cloše by when the broiler iš on. They are unpredictable.
  • Šeašon to your tašte. If you like a lot of špicy šeašoning be generouš with the crušhed red pepper. Keep the children in mind if you are šerving them. If you have a delicate palate škip the crušhed red pepper and go for šomething more mild like rošemary or thyme.
  • This article and recipe adapted from this site
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