Bruschetta Chicken

Ingredients:

• 2 cups cherry tomatoes
• 4 tbsp Extra Virgin Olive Oil (EVOO) 
• 1 tbsp balsamic vinegar
• 5 cloves of garlic, minced (2 cloves for the tomato mixture, 3 cloves for the potato mixture)
• 1/4 cup basil leaves
• Salt and Black Pepper to taste
• 16oz baby red potatoes
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/3 cup grated Parmesan cheese
• 2lbs chicken breast
• Mozzarella cheese (whole) (1oz per piece of chicken)

Directions:

• Preheat oven to 400 degrees
• Cut cherry tomatoes in half and put in a large bowl 
• Add 2 tbsp EVOO
• Add 1 tbsp balsamic vinegar
• Add 2 cloves of minced garlic
• Add 1/4 cup basil leaves
• Add Salt and Black Pepper to taste
• Stir and set aside
• Cut baby red potatoes in half and place in a different bowl
• Add 2 tbsp EVOO
• Add 3 cloves of minced garlic
• Add 1 tsp dried thyme
• Add 1/2 tsp dried basil
• Add 1/2 tsp dried oregano
• Add 1/3 cup grated Parmesan cheese
• Add Salt and Black Pepper to taste
• Stir mixture and add to half of a baking sheet
• Add 4-6 chicken breast (about 2lbs) to the other half of the baking sheet
• Add a 1oz slice of mozzarella to each piece of chicken breast
• Top each chicken breast/mozzarella with tomato mixture
• Bake for 30-45 minutes, depending on thickness of the chicken, until juices run clean