In the spring we bought three pretty little tomato plants off of the local high school agricultural club. We tilled a little spot smack-dab next to the house, and planted these babies way too close to one another. But to my surprise they kept growing and growing and growing, like a bean stalk. They were so tall that I had to use a stool to water them. I don’t have a green thumb or very little time for gardening! But somehow, someway the magic happened and I suddenly had an abundance of monster tomatoes. We’ve enjoyed these huge, rich flavorful tomatoes all summer long. I love fresh garden tomatoes. Nothing could make me happier than a sliced tomato sprinkled with a little salt and pepper and maybe a drizzle of olive oil. The kids turn their nose up when they see me eating a plain tomato; but one day they’ll get older and wiser and they too will eat a plain ole tomato. Speaking of garden tomatoes, I bring you….drum roll, please….Baked Bruschetta Chicken with Potatoes! I roughly chop some beefsteak tomatoes, and toss them with some freshly squeezed lemon juice, basil garlic, balsamic vinegar, salt and pepper. And this wonderful topping is baked right on the chicken breasts and potatoes, along with some hot and bubbly mozzarella cheese. Then the dish is drizzled with a balsamic glaze. And the kids, you ask?–They devoured the WHOLE pan!
Baked Bruschetta Chicken with Potatoes
Chicken and potatoes coated in simple seasonings, topped with fresh garden tomato mixture, mozzarella cheese and drizzled with a balsamic glaze—a nutritious and family-friendly meal.
- 2 tablespoons olive oil (or oil of your choice)
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper, divided
- 3-4 chicken breasts (if thick slice in half) (about 2 pounds)
- 3-4 cups chopped red or gold potatoes
- 2 2 Beefsteak tomatoes, roughly chopped
- 2 teaspoons lemon juice, freshly squeezed
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 cup mozzarella cheese, shredded
- fresh basil, for garnish (optional)
- 1/4 cup balsamic vinegar
- 3 tablespoons maple syrup, honey or brown sugar
Preheat the oven to 400˚
Arrange potatoes in a single layer in a large baking dish.
In a large bowl mix the oil, Italian seasoning, garlic powder, and black pepper. Add the chicken. Coating the chicken evenly with the seasonings.
Lay the chicken breasts flat on top of the potatoes and bake for 20 minutes. (Chicken will not be done.)
While the chicken is cooking, in a large bowl toss the tomatoes, lemon juice, basil, garlic vinegar and salt and pepper. After the chicken has cooked for 20 minutes, remove from the oven and pour the tomato mixture over the top of the chicken and spread evenly over the chicken. Top with the mozzarella cheese. Return to the baking dish to the oven, and bake for an additional 15-20 minutes until the chicken and potatoes are done and the cheese is bubbly and starting to turn golden. If desired, top with fresh basil and drizzle with balsamic glaze (highly recommended) to garnish. Serve hot and Enjoy!
To a small saucepan over medium heat, add balsamic vinegar and sweetener of your choice. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes. Remove from the heat and set aside to cool before drizzling over chicken
When adding the chicken, I sometimes add chopped potatoes to the baking dish for a complete meal.
Also great served with garlic bread.