2 cups shredded Parmesan (you can buy the tub or triangle Parmesan and grate it yourself)
4 boneless, skinless chicken breasts
4 Roma tomatoes, seeded and chopped
15 to 20 leaves fresh basil, chopped
1. Roll out a piece of waxed paper or foil near the stove. Heat a large nonstick skillet over medium high heat-- the pan must be very hot when you add the chicken. Poor the Parmesan cheese on the waxed paper or foil. Sprinkle chicken with pepper, then press the chicken firmly into the cheese. Coat both sides of the breasts with as much cheese as possible. Add 1 tablespoon olive oil to the skillet. Put chicken into the skillet and cook until chicken is done, and the cheese is golden brown. Don't flip too soon, wait until the cheese is golden brown (I would say it looks more orange colored) on the bottom before you flip or the cheese won't stick to the chicken.
2. Combine basil with chopped tomatoes in a small bowl. Season with salt and pepper.
3. On each serving of cooked chicken top with tomato & Basil mixture.
*recipe from Rachael Ray's 30 minute meals