a woman-owned, woman-run boutique farm

 Sheet Pan Bruschetta Chicken

4 boneless chicken breasts

16 oz baby red potatoes

½ tsp dried basil

¼ cup basil leaves

2 cups cherry tomatoes

5 cloves garlic

½ tsp dried oregano

1 tsp dried thyme

1 Tbsp balsamic vinegar

4 Tbsp olive oil

4 oz sliced mozzarella

1/3 cup Parmesan

Salt and pepper

Preheat oven to 400*. Lightly oil baking sheet with cooking spray.

Bruschetta: combine tomatoes, olive oil, balsamic vinegar, garlic and basil; season with

salt and pepper. Set aside.

-Season chicken with salt and pepper. Place chicken in a single layer onto one side of

prepared baking sheet.

-Place potatoes on opposite side of baking sheet in a single layer. Add olive oil, garlic,

thyme, oregano, basil, Parmesan, salt and pepper. Gently toss to combine.

Bake until chicken is cooked through and potatoes are golden brown, about 20-25

minutes. Top chicken with mozzarella during last 10 minutes of cooking time.

Serve immediately, topped with bruschetta.

Roasted root vegetables

1 lb carrots- 2 inch lengths, boil 8 mins

1 lb potatoes, 2 inch chunks

2 medium onions cut in 1/8th

1.5 T olive oil

2 tsp dried thyme/rosemary

1/4 tsp salt

4-6 cloves garlic

Preheat 400 degrees. 

Mix with olive oil and spices and spread on pan. 

20 minutes - turn every 10 minutes

add garlic and cook 15-20 minutes more