It’s hard enough trying to figure out a main dish to make for dinner, let alone a side! This Tone’s Italian Bruschetta Chicken is a complete meal that’s easy, perfect for summer, and makes great leftovers!
Servings 4
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
Potatoes
1 lb (approx. 20) Baby potatoes, halved
2tbsp Member’s Mark™ Extra Virgin Olive Oil
1/2tsp Member’s Mark™ Sea Salt
1/4tsp Member’s Mark™ Ground Black Pepper
Chicken
4 Boneless, skinless chicken breasts
3tbsp Member’s Mark™ Extra Virgin Olive Oil
2tbsp Tone’s® Italian Seasoning
1 tsp Member’s Mark™ Garlic Powder
1/4tsp Member’s Mark™ Sea Salt
1cup Mozzarella cheese, sliced or grated
Bruschetta
4 Roma tomatoes, seeded and diced
1/4cup Red onion, diced
2cloves Garlic, minced
1tbsp Member’s Mark™ 100% Pure Olive Oil
2tsp Balsamic vinegar
1pinch Member’s Mark™ Sea Salt
1/4cup Fresh basil, roughly chopped
Freshly grated parmesan, to serve
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Instructions
Preheat oven to 400°F.
In a bowl, combine the potatoes, Member’s Mark™ 100% Pure Olive Oil, Member’sMark™ Sea Salt, and Member’s Mark™ Ground Black Pepper. Toss; then transfer to a large baking sheet.
Tone’s® Italian Seasoning, Member’s Mark™ Garlic Powder, and Member’s Mark™ Sea Salt. Using your hands or tongs, toss the chicken in the spices until well coated. (If time permits, you could do this ahead of time and allow it to sit for up to 24 hours for extra flavor.)
Add chicken to the same baking sheet as the potatoes, leaving space in between each chicken breast so that they cook evenly. Transfer the baking sheet to the oven and cook for 20 minutes.
While the chicken and potatoes are cooking, in a separate bowl, combine the tomatoes, onion, garlic, Member’s Mark™ 100% Pure Olive Oil, balsamic vinegar, Member’sMark™ Sea Salt, and half of the basil. Stir until well to combine, and set aside.
After 20 minutes, remove the baking sheet from the oven, flip each chicken breast over, and give the potatoes a good toss.
Top each chicken breast with shredded/sliced mozzarella and big spoonful of the tomato mixture until it has all been used. (You can also wait and top the chicken breasts with the cold tomato mixture once they are cooked, but it tastes great when warm.)
Return the baking sheet to the oven and cook for another 10 minutes until chicken is golden and the cheese is bubbly.
Once cooked, remove the sheet pan from the oven and sprinkle each chicken breast with the remaining fresh basil and a bit of parmesan to serve.
This dish can be served immediately, stored in the fridge for up to 5 days, or stored in the freezer in airtight containers for up to 3 months.