Preheat the oven to 425 °F. Prepare a large sheet pan.
To a large mixing bowl, add the potatoes, olive oil and seasonings and place spread out on the sheet pan, leaving just enough space for the chicken. Bake for 10 minutes.
Meanwhile, in a medium bowl, mix together all of the ingredients for the bruschetta and place in the refrigerator until ready to serve.
Remove the sheet pan from the oven and add the chicken. Bake for 15 minutes until the potatoes are starting to become tender and the chicken is nearly cooked through.
Remove the pan from the oven again and place the mozzarella slices on top of the chicken breasts. Bake for 5-10 more minutes until the potatoes are tender, the cheese is melted and the chicken is cooked through to 165 F.
Serve immediately with prepared bruschetta spooned over the top of the chicken breasts.
Notes
For the Italian herbs, either use a premixed blend or a mixture of basil, parsley, oregano, thyme, savory, etc.LeftoversStore leftovers in the refrigerator for up to 4 days. Store the bruschetta mixture separately. Rewarm chicken and potatoes before topping with the bruschetta mixture.