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Mozzarella Chicken with Bruschetta & Roasted Parmesan Potatoes

Tender chicken breasts topped with bubbling cheese and a homemade bruschetta made with tomatoes, garlic, balsamic vinegar, thyme, and basil. Served with roasted Parmesan potatoes.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 570 Fat: 15g Carbs: 46g Protein: 56g

We’re taking liberties with this twist on bruschetta, but we don’t think you’ll mind. Typically an Italian antipasto, or starter, in Italy, bruschetta is toasted bread topped with a variety of delicious things. In our full course version, we ask chicken to stand in as the base and give it a gooey layer of cheese before topping it with a celebration of tomatoes thyme and basil. Combined with crispy Parmesan potatoes, you’ve got a delicious farm-fresh dinner tonight!

Ingredients
Balsamic vinegar
Basil
Cherry tomatoes
Potatoes
Garlic
Thyme
Cheese blend
Chicken breasts

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium pot

Medium, oven-proof sauté pan

Foil-lined baking sheet

Cooking Instructions

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Step 1: COOK POTATOES

Read through entire recipe before getting started. Preheat oven to 425ºF. Rinse and scrub potatoes. Place potatoes in a medium pot and cover with 1-2“ of water. Season with a pinch of salt, bring to a boil, and cook until potatoes are tender enough to be pierced by a fork, about 10 min. Drain potatoes, and cool slightly. While potatoes are cooking, proceed with (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Mince or grate garlic. Chiffonade basil. Cut cherry tomatoes in half. Remove thyme leaves from stems and discard stems. Remove chicken; rinse and pat dry.

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Step 3: MAKE BRUSCHETTA

Place cherry tomatoes, garlic, basil, thyme, 2 Tbsp. oil, balsamic vinegar and a pinch of salt and pepper in a bowl. Toss to incorporate and allow to marinate until plating. While bruschetta is marinating, proceed with Step #4.

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Step 4: SEAR CHICKEN

Heat 1 Tbsp. oil in medium, oven-proof sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Top chicken breasts with half cheese blend and transfer to oven to finish cooking. Bake 5-8 min until cheese is melted and chicken is fully cooked. While chicken is baking, proceed with Step #5.
The USDA recommends cooking poultry to an internal temperature of 165˚F.

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Step 5: FINISH POTATOES

Carefully transfer potatoes onto foil-lined baking sheet. Using a large spoon or spatula, gently smash potatoes until slightly flattened. It is ok if potatoes break apart a little bit. Top potatoes with remaining cheese blend and roast in oven for 4-5 min until cheese is bubbly and golden-brown.

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Step 6: PLATE YOUR DISH

Divide potatoes between two plates. Place one chicken breast on each plate and top chicken with bruschetta. Enjoy!