BRUSCHETTA CHICKEN WITH ROASTED POTATOES

Bruschetta Chicken with Roasted Potatoes image

Provided by @MakeItYours

Number Of Ingredients 10

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1 lb. mixed new potatoes (red, white and yellow), cut in half
4 tsp. minced garlic, divided
1/2 tsp. coarse ground black pepper, divided
1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (12 oz.) mixed baby heirloom tomatoes (orange, red and yellow), divided
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 pkg. (5 oz.) torn mixed salad greens
2 Tbsp. thinly sliced fresh basil

Steps:

Heat oven to 400°F.
Cover rimmed baking sheet with parchment. Toss potatoes with 2 tsp. garlic, 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 5 to 7 min. or just until potatoes are slightly tender.
Place potatoes, cut sides down, on half the prepared baking sheet. Reserve 1/4 cup of the remaining dressing for later use. Place chicken on other half of baking sheet; brush with remaining 2 Tbsp. dressing. Bake 20 min. or until chicken is done (165°F) and potatoes are tender.
Meanwhile, cut 1-1/4 cups tomatoes in half. Toss with remaining garlic, remaining pepper and 2 Tbsp. of the reserved dressing.
Top chicken with mozzarella. Spoon tomatoes around chicken and potatoes on baking sheet; sprinkle with Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, cut remaining tomatoes into quarters; toss with the salad greens and remaining reserved dressing.
Sprinkle chicken and vegetables with basil. Serve with the salad.