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Bruschetta Chicken with Roasted Potatoes
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Bruschetta Chicken with Roasted Potatoes

40 Min(s)
25 Min(s) Prep
15 Min(s) Cook
Healthy Living
Speed up your cleanup by watching this video for Bruschetta Chicken with Roasted Potatoes. This is a great one-pan bruschetta chicken and potato dish.
What You Need
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4 servings
Original recipe yields 4 servings
1 lb. mixed new potatoes (red, white and yellow), cut in half
4 tsp. minced garlic, divided
1/2 tsp. coarse ground black pepper, divided
1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (12 oz.) mixed baby heirloom tomatoes (orange, red and yellow), divided
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 pkg. (5 oz.) torn mixed salad greens
2 Tbsp. thinly sliced fresh basil
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Let's Make It
1
Heat oven to 400°F.
2
Cover rimmed baking sheet with parchment. Toss potatoes with 2 tsp. garlic, 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 5 to 7 min. or just until potatoes are slightly tender.
3
Place potatoes, cut sides down, on half the prepared baking sheet. Reserve 1/4 cup of the remaining dressing for later use. Place chicken on other half of baking sheet; brush with remaining 2 Tbsp. dressing. Bake 20 min. or until chicken is done (165°F) and potatoes are tender.
4
Meanwhile, cut 1-1/4 cups tomatoes in half. Toss with remaining garlic, remaining pepper and 2 Tbsp. of the reserved dressing.
5
Top chicken with mozzarella. Spoon tomatoes around chicken and potatoes on baking sheet; sprinkle with Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, cut remaining tomatoes into quarters; toss with the salad greens and remaining reserved dressing.
6
Sprinkle chicken and vegetables with basil. Serve with the salad.
Kitchen Tips
Tip 1
Substitute
Prepare using fingerling or Yukon Gold potatoes
Tip 2
Easy Cleanup
Covering the baking sheet with parchment paper makes cleanup a breeze.
Tip 3
How to Easily Cut the Basil
Stack basil leaves on top of each other, then roll up. Starting at one short side, use a sharp knife to cut the basil into thin slices.
Tip 4
How to Use the Leftover Cheese and Dressing
Toss the leftover cheese and dressing with drained cooked pasta and your favorite cut-up fresh vegetables for an easy pasta salad. Or, cut a French baguette lengthwise in half, then brush cut sides of bread with the dressing. Sprinkle with leftover cheese and bake in a 350°F oven until bread is heated through and cheese is melted.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 550mg
24%
Total Carbohydrates 29g
11%
Dietary Fibers 4g
14%
Sugars 5g
10%
Protein 30g
60%
Vitamin A
120%
Vitamin C
50%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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