Sheet pan bruschetta chicken and potatoes by Mama Steph - KLTV.com - Tyler, Longview, Jacksonville |ETX News

Sheet pan bruschetta chicken and potatoes by Mama Steph

(Source: Mama Steph on East Texas Kitchen) (Source: Mama Steph on East Texas Kitchen)
Just before putting into the oven (Source: Mama Steph on East Texas Kitchen) Just before putting into the oven (Source: Mama Steph on East Texas Kitchen)
(KLTV/KTRE) -

A perfect meal made on one sheet pan, just as easy as can be. It's delicious and filling, too!

(Note: In the speedy shooting of the video while I was talking, I didn't notice myself pick up the same spatula that I moved a piece of uncooked chicken with to toss the bruschetta. PLEASE pay more attention than I did, and use a fresh utensil. It is not recommended that we cross-contaminate our food that way! My apologies for doing so in the video. Luckily, we are all just fine today.)

Sheet pan bruschetta chicken and potatoes

Ingredients

For the chicken and potatoes:
4 or 5 boneless, skinless chicken breasts
1 pound small red potatoes, sliced into 1/2-inch thick slices
1/2 cup Parmesan cheese
2 tablespoons olive oil
Fresh mozzarella cheese, sliced
Italian seasoning
salt and pepper

For the bruschetta:

1 container of grape or cherry tomatoes, rinsed and halved
1 teaspoon of dried basil (or use fresh if available, tripling the amount)
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper

Method
1. Make the bruschetta topping by combining tomatoes, oil, vinegar, garlic and basil in a small mixing bowl. Set aside to marinate while making the chicken and potatoes.

2. Preheat oven to 400 degrees. Use a nonstick sheet pan and coat with olive oil or Pam.

3. Place chicken breasts on one half of the pan, and sprinkle generously with salt and pepper, about a teaspoon of minced garlic, and Italian seasoning. 

4. Place the potato slices in a medium bowl. Drizzle 2 tablespoons of olive oil over them, then sprinkle with a teaspoon minced garlic, a teaspoon of salt, 1/2 teaspoon of pepper, and 3/4 teaspoon of Italian seasoning. Toss to coat the potatoes with all the added ingredients, then spread them in a single layer on the empty half of the baking sheet. 

5. Top the potatoes with the Parmesan cheese, then place baking sheet in the oven and bake for 20 minutes.

6. Remove from oven and top the chicken breasts with a slice of the fresh mozzarella each, then bake ten more minutes.

7. Remove from oven, then plate for serving by putting one breast on each plate, topped with a generous amount of the bruschetta mixture. Put some potatoes on each plate, as well, and serve!


 

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