Parmesan encrusted chicken comes to mind...served at sunset with a view on the bay!
For this dish you will need: boneless, skinless chicken breasts (per person), potatoes and one/two young zucchini. Begin by pre-heating your oven to 425. Take the chicken and lay the breasts into a glass baking dish that has been drizzled with olive oil and sprinkled with garlic powder. Then smooth over each two large tbs of mayonnaise. Top with a generous amount of grated parmesan and dried herbs: rosemary, mint and oregano.
Bake for about 10- 15 min at 425 and then reduce the heat to 350 and bake for another 30-40 min. In that time, prepare as a side baked or microwaved potatoes with the skin on. Saute sliced young zucchini in a skillet with butter and olive oil until brown and crispy on the edges. On the end stage of the chicken, top with extra grated parmesan from a whole chunk, not the shaker fine grated you used earlier.
~ Tutti a Tavola
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