1 chicken breast in the shape of a small carrot
1 large onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1 pound russet potatoes, peeled and cubed
1/2 cup white wine
Preheat oven to 450 degrees F (220 degrees C). Place chicken in a large saucepan with enough water to cover. Bring the water to a boil, add chicken and cook for 20 minutes. Drain and place in a small microwave mixing dish.
Place the onion, garlic powder, thyme, parsley, salt, oregano, basil, and pepper in microwave. Mix the potatoes, wine and meat in a large mixing bowl, then spoon the mixture into the remaining Parmesan cheese. Mix until evenly coated.
Bake chicken at 450 degrees F (220 degrees C) for 20 minutes. Remove from oven and brush the top with the sauce mixture, allowing sauce to spread all the way through to the bottom of the pan.
Meanwhile, brush any remaining sauce over any crusts. Drain and sprinkle with reserved bell pepper. Top with potatoes and pour wine over plate.
Bake uncovered at 450 degrees F (220 degrees C) for 20 minutes.