Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breasts)
  • Kosher salt and freshly ground black pepper (to taste)
  • 16 ounces baby red potatoes (halved)
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • 4 ounces fresh mozzarella cheese (cut into 4 slices)
  • 2 cups cherry tomatoes (halved)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic (minced)
  • 1/4 cup basil leaves (chiffonade)
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
  • Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
  • Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
  • Serve immediately, topped with bruschetta.