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For Potatoes: Preheat oven to 425 degrees. Toss potato with olive oil, salt, pepper, paprika and dried oregano and roast until golden brown, about 45-50 minutes.
For Asparagus: Toss asparagus with olive oil, pepper, parmesan cheese and lemon zest. Arrange in a single layer and roast during the last 10 minutes of the potatoes cook time.
Sautéed Chicken with Tomato Basil Pan Sauce
Olive oil
1 whole chicken breast, split and pounded to approx. ¼ -inch thick
salt and pepper
flour seasoned with salt and pepper
small piece of onion, thinly sliced
5-6 slow roasted tomato, sliced into strips ( )
1/3 c. white wine
¼ c. chicken broth
several basil leaves, sliced thinly
1 Tbs. butter
Directions:
Season chicken with salt and pepper and dredge in seasoned flour. In a nonstick pan over medium heat, heat up olive oil. Then lightly brown chicken, adding in onion to cook. Once chicken has cooked for several minutes, pour in wine and broth and arrange tomato around the pan. Cover and cook for about 1-2 minutes. Add butter and basil. Serves 2 with leftovers.