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Cheesy Chicken w/Taters by Scott Lincoln serves: 4

Chicken With Cheesy Potatoes

Ingredients:

Red Potatoes

Large Carrots

1 lb

Chicken Breast

1 C

Shredded Cheese

1 Tbsp

Olive Oil

2 To Taste

Salt and Pepper(1 for Marinade)

4 Cloves

Minced Garlic (for marinade)

1/4 C

Olive Oil (for Marinade)

1/4 C

Gin or White Wine (For Marinade)

Directions:

Wash chicken breasts and cut them diagonally into half inch-width slices. Lightly pound chicken slices using flat side of a meat mallet. Combine all ingredients of the marinade in a big bowl and add chicken slices into this marinade, stir and make sure that chicken is evenly covered with marinade. Cover the bowl and place it into the refrigerator for at least 30 min.
Wash potatoes, cut off potato eyes and slice them. Wash and peel carrots, thinly slice them. Place both carrots and potatoes into a pot with water, bring to a boil, add salt and cook for 10 minutes, then drain.
Preheat oven to 375 F. Place potatoes and carrots on a cooking sheet covered with aluminum foil, put chicken on top, pour remaining marinade over potatoes. Place into the oven for 40 minutes. After chicken is done, sprinkle with cheese and put into the oven for another 5 minutes. Serve warm.
If you want to make this meal a little bit more special you can add canned pine-apples. Place pine-apples on top of each chicken piece.