One Pan Bruschetta Chicken

One thing I dislike about cooking is the cleaning up afterwards. When I am given the opportunity to make a meal on one pan it makes life much easier. With it finally starting to get warm outside I wanted to make something crisp and refreshing. The first thing that came to my mind was bruschetta. This meal is super easy,that anyone can make it. It is definitely a recipe that you will be adding to your must haves. There are only 13 ingredients to this meal and most of these items you probably already have in your kitchen or will be needing down the road. I was able to make this meal for four people at $7.08 a person. You can't find a meal like this when you go out to eat without spending around $12 to $15 a plate. This dish will make you feel like you are at a restaurant, when in reality you are at your family dinner table.

Ingredients

• -1 Bag of Petite medley potatoes

• -4 chicken breast

• -1 container of gourmet tomato mix (this is just a mixture of different types of cherry tomatoes, which i like the extra crush cherry tomatoes give)

• -5 tablespoons Extra virgin olive oil

• -1 cup of Shredded Parmesan Cheese

• -4 pieces of Sliced Provolone cheese

• -2 tablespoons of Balsamic vinegar

• -1 tablespoon of Minced garlic

• -8 Fresh basil leaves

• -2 teaspoons of Dried Oregano

• -2 teaspoons of Dried Basil

• -2 teaspoons of Dried Thyme

• -salt/pepper for taste

Step by Step

1. First, like I stated in my last post make sure you get out all of your ingredients before you start cooking.

2. Then, you need to preheat your oven to 400.

3. Take a large sheet pan and cut your petite potatoes in half.

4. Drizzle about 3 tablespoons of extra virgin olive oil over the top. Sprinkle your dried oregano, dried basil, & dried thyme over the potatoes also. With your hands toss all ingredients together until they are coated nicely.

5. Once your oven is heated to 400 degrees, place you pan of potatoes in the oven for 15 minutes.

6. While your potatoes are cooking you can get your chicken and bruschetta mixture prepared.

7. Take 1 chicken breast and season on both sides with salt and pepper (Trick: I do not like a very thick piece of chicken. I place my breast in the middle of a piece of parchment paper, fold the paper over and with a food mallet pound my chicken down to about 1/2". Do this before you add salt/pepper) Follow this step for the remaining 3 chicken breast, then set these aside. Make sure you wash your hands after you have touched your chicken.

8. In a small bowl cut your mixed cherry tomatoes in half. Then cut your fresh basil. (Trick: you want to cut this very thin and the way to do this is take your basil leaves and roll them together long ways. Pinch and run your sharp knife across to give you long strips).

9. Add a teaspoon of minced garlic, 2 tablespoons of your remaining oil, 2 tablespoons of balsamic vinegar, and salt/pepper. Mix everything well and place in the fridge until ready to serve.

10. The potato timer should be going off by the time you are done with step 8 and 9. Take out your pan and place all 4 chicken breast on the other side (wash your hands if you touched the chicken). Before you put the pan back in the over mix your potatoes up to make sure they are getting nice and soft.

11. Place the pan back in the oven for another 15 minutes.

12. During this time I start on the dishes that I have used. (Trick: before I start cooking I go ahead and fill up my sink with hot soapy water) So once I am done eating there isn't much to clean up.

13. The timer has gone off, and you want to pull out your pan and add about 1/4 of a cup of shredded Parmesan cheese to the top of each chicken breast. Then place a slice of provolone cheese over the top. Place the pan back into the oven for 5 more minutes. Last time in the oven I promise.

14. Once you see the cheese is nice and melted you can take the pan out of the oven.

15. Take your bruschetta mix out of the fridge and place a nice size helping on top of each chicken breast.

16. Plate up, and Enjoy!