Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmesan
4 ounces fresh mozzarella cheese, cut into 4 slices
For the bruschetta
2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 cup basil leaves, chiffonade
Kosher salt and freshly ground black pepper, to taste