For this dish you will need: boneless, skinless chicken breasts (per person), yellow gold potatoes (2 per person), sun dried tomatoes, cream cheese, mozzarella cheese and parmesan cheese. To begin, drizzle olive oil into a glass baking dish and sprinkle the bottom of the dish with garlic powder and dried herbs: rosemary, mint and oregano.
Lay in the breasts and again drizzle some olive oil and sprinkle over the top of the chicken a bit of garlic powder, dried herbs and a pinch of sea salt to each individual breast. Bake at 400 Fahrenheit for about 25 min, then turn each breast over to the other side, spread each breast with 1 tbs of cream cheese and lay on a slice of mozzarella cheese; lastly, top with a sun dried tomato (one per each) and sprinkle of herbs.
Return to the oven and bake until bubbling and golden brown. In the meantime, boil the potatoes, when tender, drain and mash with butter and cream until nearly a whipped consistency. Add parmesan cheese over the top when serving and a handful of crushed of fresh dried parsley.
~ Tutti a Tavola
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