Bruschetta Chicken
A delicious combination of bruschetta ingredients with chicken, mozzarella, and potatoes.
Equipment
- Deep baking tray
Ingredients
- 1 tbsp olive oil for chicken
- 3 chicken breasts
- salt to taste
- pepper to taste
- 16 oz baby potatoes
- 1 tbsp olive oil for potatoes
- 2 garlic cloves finely chopped
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 oz parmesan
- 1/2 tsp pepper for potatoes
- 1 ball mozzarella cut in slices
- 5.25 oz cherry tomatoes in different colors
- 2 garlic cloves finely chopped
- salt to taste
- pepper to taste
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil for bruschetta mix
- fresh basil leaves for garnish
Instructions
- Coat a deep baking tray with olive oil, place the chicken breasts on it, and season with salt and pepper to taste.
- Cut the potatoes into roughly even chunks, put them in a bowl, and pour on the olive oil. Add all the spices and the cheese, and mix everything thoroughly. Add the mixture to the baking tray with the chicken. Cover each chicken breast with a thick slice of mozzarella.
- Halve all the cherry tomatoes and put them in a bowl. Season with salt, pepper, and garlic. Pour in the balsamic vinegar and olive oil, and mix well. Spread the mixture around the chicken breasts.
- Put the tray in a convection oven and bake for 25 minutes at 390°F.
- Carefully remove all the ingredients from the tray and arrange them on a serving platter. Garnish with fresh basil leaves.
