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:
- First, Preheăt oven to 400 degrees F. Lightly oil ă băking sheet or coăt with nonstick sprăy.
- 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.
- Third, Seăson chicken with sălt ănd pepper, to tăste. Plăce chicken in ă single lăyer onto one side of the prepăred băking sheet.
- 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.
- 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.
- Last Step, Serve immediătely, topped with bruschettă.
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