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
FOR THE BRUSCHETTA
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
Instructions
1.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.
2.Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat
with nonstick spray.
Season chicken with salt and pepper, to taste. Place chicken in a
single layer onto one side of the prepared baking sheet.
3. 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.
4. 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.
Originally Submitted
3/8/2017
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