Caprese Chicken with Roasted Potatoes Recipe

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes
• 2 cups cherry tomatoes
• 1 cup shredded mozzarella cheese (or 4 slices)
• Fresh basil for garnish

Balsamic Glaze

• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon basil pesto
• 1 tablespoon honey
• 1 tablespoon corn starch
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• ¼ teaspoon black pepper

Instructions

1. Lightly grease a 9×13 inch casserole dish and preheat your oven to 375 degrees Fahrenheit to ensure the chicken and potatoes cook evenly.
2. Place the chicken breasts at the bottom of the baking dish. Halve the baby potatoes and scatter them evenly around the chicken along with the whole cherry tomatoes.
3. In a bowl, whisk together the balsamic vinegar, olive oil, basil pesto, honey, corn starch, minced garlic, salt, and black pepper until well combined.
4. Drizzle the balsamic mixture over the chicken, potatoes, and tomatoes. Use a brush or spoon to coat everything evenly with the glaze.
5. Place the baking dish in the oven and bake for 40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
6. Remove the baking dish from the oven, top each chicken breast with shredded mozzarella or slices, and return the dish to the oven under the broiler for 1-2 minutes, just until the cheese has melted and is slightly bubbly.
7. Sprinkle fresh chopped basil over the baked chicken and potatoes before serving hot.

Notes

• To ensure even cooking, cut potatoes into similar sizes before halving.
• If you prefer a thicker glaze, you can add a little more corn starch, but whisk it well to avoid lumps.
• Use fresh mozzarella for a creamier texture if preferred.
• Broil carefully to avoid burning the cheese; watch closely during those final minutes.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.