Sheet Pan Bruschetta Chicken



yield: 4 SERVINGSprep time: 15 MINUTEScook time: 25 MINUTEStotal time: 40 MINUTES
A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

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 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

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.

  3. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
For full instructions you can go to : https://damndelicious.net

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