Crusted Parmesan Chicken & Duchess Potatoes

This is one of my favorite meals. I think it has the right combination and just taste divine. And very easy to make too. That is always a plus:)

Crusted Parmesan Chicken

2 egg whites
1/2 c. Parmesan cheese
3 boneless chicken breast
salt
pepper
basil

In shallow bowl, lightly beat the egg whites, set aside. Finely grate the cheese and spread onto a plate; set aside. Place the chicken between 2 sheets of plastic wrap and, using a rolling pin, gently flatten each piece to an even thickness of between 1/4 to 1/2 inch. Season each piece with salt, pepper, & basil. Dip the chicken in egg whites and then in the cheese, turning to coat both sides and pressing to ensure an even coating. The coating may become goopyy. this is okay. Place on baking stone or foiled-lined baking sheet sprayed with cooking spray. Bake at 350 degree for 20 minutes or until chicken is no longer pink.



Duchess Potatoes

6 potatoes
1 sliced onion
salt & pepper
1 pint whipping cream

Scrub potatoes. Slice thin. Layer half of potatoes in 9x9 inch baking dish. Place several slices of onion on top of potatoes. Sprinkle with salt and pepper. Pour half of cream over top. Layer other half of potatoes, onions, salt & pepper, and pour remaining cream over top. Bake at 300 degrees for 2 hours, uncovered, until top of layer of potatoes are browned.