BRUSCHETTA CHICKEN WITH ROASTED POTATOES
Prepare delicious baked chicken with roasted potatoes in one pan with our Bruschetta Chicken with Roasted Potatoes recipe. Inspired by tangy Italian bruschetta, this baked chicken with roasted potatoes dish is sure to be a hit thanks to our Zesty Italian Dressing. Best of all, it's easy to clean up!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- 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.
- 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.
- Meanwhile, cut 1-1/4 cups tomatoes in half. Toss with remaining garlic, remaining pepper and 2 Tbsp. of the reserved dressing.
- 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.
- Sprinkle chicken and vegetables with basil. Serve with the salad.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
QUICK BRUSCHETTA CHICKEN BAKE
A simple yet creative chicken meal mimics the popular Italian appetizer 'bruschetta' for a delicious entree reminiscent of romantic Italian evenings.
Provided by Heather
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
- Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 25.9 g, Cholesterol 90.3 mg, Fat 8.5 g, Fiber 1.8 g, Protein 39.2 g, SaturatedFat 4.4 g, Sodium 1257.3 mg, Sugar 4.6 g
BRUSCHETTA CHICKEN
We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. -Carolin Cattoi-Demkiw, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.
Nutrition Facts : Calories 316 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 563mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
More about "bruschetta chicken with roasted potatoes recipes"
SHEET PAN BRUSCHETTA CHICKEN WITH POTATOES AND …
From littlespicejar.com
5/5 (16)Category 30 Minute MealsServings 4Total Time 40 mins
- Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle or spray a baking sheet with olive oil or cooking spray.
- Place the chicken on one side of the baking sheet, sprinkle both sides of the chicken with a total of 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon garlic powder.
- On the other side of the baking sheet, add the potatoes and toss with olive oil, vinegar, parmesan, remaining garlic powder, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Pop the tray in the oven for 16-23 minutes or until the chicken is almost firm to the touch, mine was done in exactly 20 minutes. Prepare the bruschetta topping which the chicken roasts. During the last 5 minutes of roasting, move the potatoes over and add the asparagus, sprinkle a tiny pinch of salt and pepper, and continue roasting.
- Remove the baking sheet from the oven, turn the broiler on, add a slice of mozzarella cheese to each chicken breast and place the baking sheet back in the oven for 1-2 minutes or until the mozz becomes all bubbly. Keep an eye on it though, you don't want to walk away.
EASY BRUSCHETTA CHICKEN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (50)Total Time 30 minsCategory Main CourseCalories 307 per serving
BRUSCHETTA CHICKEN - THE COZY COOK
From thecozycook.com
Ratings 7Calories 498 per servingCategory Main Course
ROAST CHICKEN WITH ROASTED POTATOES - JO COOKS
From jocooks.com
THE BEST BRUSCHETTA CHICKEN RECIPE - EASY FAMILY …
From easyfamilyrecipes.com
BRUSCHETTA CHICKEN - JO COOKS
From jocooks.com
BRUSCHETTA CHICKEN WITH ROASTED POTATOES AND GREEN BEANS
From homechef.com
BRUSCHETTA CHICKEN - THAT LOW CARB LIFE
From thatlowcarblife.com
BRUSCHETTA CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
BRUSCHETTA CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
31 BEST BRUSCHETTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
BRUSCHETTA CHICKEN RECIPE - RACHEL COOKS®
From rachelcooks.com
15 BRUSCHETTA AND PESTO - SELECTED RECIPES
From selectedrecipe.com
THE BEST BRUSCHETTA CHICKEN RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SHEET PAN BRUSCHETTA CHICKEN WITH POTATOES RECIPE FROM H-E-B
From heb.com
CHICKEN BRUSCHETTA WITH ROASTED POTATOES AND GREEN BEANS
From jovinacooksitalian.com
BEST BRUSCHETTA CHICKEN RECIPE - HOW TO MAKE BRUSCHETTA CHICKEN …
From delish.com
BEST SMASHED POTATOES WITH HORSERADISH RECIPE | FOODTALK
From foodtalkdaily.com
BRUSCHETTA MOZZARELLA CHICKEN WITH PARMESAN ROASTED POTATOES
From rexbariatrics.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love