Baked Oregano Chicken and Potatoes

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr

Servings: 4-6


  • 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


  1. Preheat oven to 375°F. Grease 16- x 10-inch baking pan with oil.
  2. 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.
  3. Arrange chicken and potatoes in slightly overlapping rows in prepared pan; sprinkle with tomatoes and remaining breadcrumb mixture over top. Drizzle with oil.
  4. Bake for 45 minutes or until the potatoes are tender and chicken is cooked through.
  5. Recipe Provided by Chef Sharon Sanders