Baked Oregano Chicken and Potatoes

Extra Virgin
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 3/4 tsp dried oregano
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and freshly ground pepper
  • 2 1/2 to 3 lb skinless boneless chicken breasts
  • 6 potatoes, cut into 1/2-inch-thick slices (about 2 lb)
  • 1 can (14 1/2 oz) diced tomatoes, drained
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
    • Preheat oven to 375°F. Grease 16- x 10-inch baking pan with oil.
    • In shallow bowl, mix together Parmesan, breadcrumbs, oregano, garlic, salt and pepper. Dip both sides of chicken and potato slices in mixture, shaking off any excess.
    • Arrange chicken and potatoes in slightly overlapping rows in prepared pan; sprinkle with tomatoes and remaining breadcrumb mixture over top. Drizzle with oil.
    • Bake for 45 minutes or until the potatoes are tender and chicken is cooked through.
    • Recipe Provided by Chef Sharon Sanders

    Prep Time

    15 min

    Cook Time

    45 min

    Total Time

    1 hr






    Dinners & Main Dishes

    Ingredient: Chicken

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin


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