When it comes to foods that are easy to make, delicious and diverse, you will have a difficult time topping chicken. It is something that happens to find its way onto the menu at my house at least three times a week and I know that many other families are on a similar schedule. After all, you can’t argue with the simplicity and affordability of this delicious meal.
Of course, when it comes to different ways of making chicken, you likely have a favorite or two. Maybe you like it fried, baked or even grilled. If you like trying something new and you love delicious food (who doesn’t love delicious food?), you are going to go crazy for this sheet pan bruschetta chicken. It is a delicious meal that you can make any time. Simply throw it together, it only takes a few minutes, and pop it in the oven. Before long, you are eating a gourmet meal.
Ingredients:
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 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
Directions:
Preheat oven to 400 degrees. 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. Top chicken with mozzarella slices.
Add olive oil, garlic, thyme, oregano, basil and Parmesan to potatoes and season with salt and pepper, to taste. Gently toss to combine. Add potatoes to other side of baking sheet.
Finally, top chicken slices with bruschetta.
Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes.
Serve immediately.