Sheet-Pan Caprese Chicken with Potatoes

Steps

• 1

  Heat oven to 425°F. Spray 18x13-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.