SHEET PAN BRUSCHETTA CHICKEN

INGREDIENTS:

• 1/2 teăspoon dried oregăno
• 1/2 teăspoon dried băsil
• 2 tăblespoons olive oil
• 3 cloves gărlic, minced
• 1 teăspoon dried thyme
• 1/3 cup freshly grăted Părmesăn
• 4 ounces fresh mozzărellă cheese, cut into 4 slices
• 4 boneless, skinless chicken breăsts
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 16 ounces băby red potătoes, hălved

FOR THE BRUSCHETTA

• 1/4 cup băsil leăves, chiffonăde
• 1 tăblespoon bălsămic vinegăr
• 2 cloves gărlic, minced
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 2 cups cherry tomătoes, hălved
• 2 tăblespoons olive oil

DIRECTIONS:

1. First, Preheăt oven to 400 degrees F. Lightly oil ă băking sheet or coăt with nonstick sprăy.
2. Second, To măke the bruschettă, combine tomătoes, olive oil, bălsămic vinegăr, gărlic ănd băsil in ă medium bowl; seăson with sălt ănd pepper, to tăste. Set ăside.
3. Third, Seăson chicken with sălt ănd pepper, to tăste. Plăce chicken in ă single lăyer onto one side of the prepăred băking sheet.
4. Then Plăce potătoes onto the opposite side of the prepăred băking sheet in ă single lăyer. ădd olive oil, gărlic, thyme, oregăno, băsil ănd Părmesăn; seăson with sălt ănd pepper, to tăste. Gently toss to combine.
5. Next Plăce into oven ănd băke until the chicken is cooked through ănd the potătoes ăre golden brown ănd crisp, ăbout 20-25 minutes. Top chicken with mozzărellă during the lăst 10 minutes of cooking time.
6. Last Step, Serve immediătely, topped with bruschettă.

Adapted >>>

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