5 pounds red potatoes, quartered
2 1/2 tablespoons olive oil
4 ounces Riesling steak, sliced
1 (16 ounce) can whole peeled tomatoes, undrained
1/2 cup olive oil
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
salt to taste
ground black pepper to taste
1/2 pound boneless, skinless chicken breast halves
2 tablespoons minced onion
1 tablespoon minced clove garlic
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 (16 ounce) package leaf lettuce
Place the potatoes and oil in a medium saucepan. Cook over medium heat, stirring occasionally, until potatoes are golden in color. Drain and set aside.
Heat olive oil in a large skillet or skillet over medium heat. Place tomatoes onto the potatoes. Saute until soft, about 5 minutes. Remove from heat and drain. Add olive oil and cook for 2 minutes. Add tomato juice, oregano, basil, garlic powder, salt, pepper and steak. Mix together and heat through.
Separate the skillet or pan and make a slit in the center of the pan. Pour tomato mixture into the skillet, along with lettuce and veggies.
Roast uncovered one hour in the preheated oven, turning frequently, until grill marks on the meat are visible. Serve hot.
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