Chicken Bruschetta~ Roasted Potatoes~ Coco Frozen Dessert

Chicken Breast Bruschetta ~ Rachel Ray Roasted Potatoes ~ Frozen CoCo Dessert

Bruschetta Chicken
Olive Oil
Chicken breasts
Seasoning of choice
Roma tomatoes (3)
Purple onion
1-2 T chopped garlic
12-15 leaves of spinach

Rachel Ray's Roasted Potatoes
1 large baking potato per person
1 green pepper
1 small yellow onion
seasonings
olive oil

Coco Frozen Dessert
will post recipe later as it needs some work.

First I heated some olive oil in my fying pan. Washed and cut into 6 sections each 4 large potatoes. Gently toss them into the heated oil. Season with salt, pepper, and paprika. Slice a green pepper and an onion. Add to the potatoes. Stir a few times so potatoes brown on both sides. (Be careful not to burn onions and green peppers) While they are frying rinse your chicken breast and rub with olive oil. Season with your choice of seasoning. (I use salt, pepper, basil, garlic, and a hint of red pepper) Put onto Grill pan and Bake at 375 degrees. When potatoes are nicely browned toss them into a baking pan and put them in the oven. When Chicken is looking cooked on top side flip it over and season other side. return to oven to bake. While chicken is baking chop up Roma tomatoes, chop up purple onion, chop spinach. Toss together, add chopped garlic and olive oil to coat. Stir well. Just before chicken is done put bruschetta mixture on top of it. Take potatoes out of oven. Return chicken to oven and set to broil. Broil until bruschetta mixture is hot and partially cooked. Remove from oven and EAT!

Chicken should temp out at around 180 degrees.