food, health, Recipes

Sheet-Pan Caprese Chicken With Potatoes

I’m not a great cook. I can hardly come up with my own recipes, but I can follow a recipe like nobody’s business.

I’ve been trying to cook better and different things for dinner. So last night this was the dish I fixed. And the verdict was….they loved it. Even my kids loved it. SCORE!!!


1 lb small Yukon Gold potatoes, quartered (7 to 9) 
3 tablespoons olive oil 
1 1/2 teaspoons salt 
3/4 teaspoon ground pepper 
1/3 cup plus 2 teaspoons balsamic vinegar 
2 tablespoons packed brown sugar 
4 boneless skinless chicken breasts (1 1/2 lb) 
4 slices (1/4-inch thick) fresh mozzarella cheese (about 4 oz) 
4 tablespoons refrigerated basil pesto 
1 1/2 cups cherry tomatoes, halved (about 10 oz) 
1/4 cup thinly sliced fresh basil leaves


  • 1 Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.
    • 2 In medium bowl, toss potatoes with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potato mixture to pan; roast 15 minutes.
    • 3 Meanwhile, in 1-quart saucepan, heat 1/3 cup vinegar to boiling over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring constantly, until vinegar mixture is reduced and slightly thickened. Remove from heat; set aside. Cut pocket in each chicken breast by making horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with 1 slice mozzarella and 1 tablespoon pesto. Press edges of chicken together to seal. Season chicken with 3/4 teaspoon of the salt and remaining 1/2 teaspoon pepper. Reserve 1 tablespoon of the vinegar glaze to brush on at the end.
    • 4 Place chicken on sheet pan with potatoes. Brush top of chicken breasts with half of the glaze. Bake 20 minutes. Brush with remaining half of glaze; bake 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender. Drizzle reserved 1 tablespoon vinegar glaze on top of chicken breasts.
    • 5 Meanwhile, in medium bowl, mix tomatoes, basil, remaining 1 tablespoon oil, remaining 2 teaspoons vinegar and remaining 1/4 teaspoon salt. Spoon tomato mixture over warm chicken; serve with potatoes.

    I got this recipe on Tablespoon. If you want to try this recipe, follow the link below.

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