2 baking potatoes (about 1-1/4 pounds total), cut into 1/2-inch wedges
4 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
1 cup chicken broth
3 cloves garlic, chopped
1 pound grape tomatoes, halved
2 tablespoons capers
1 tablespoon tomato paste
1/2 cup basil leaves, torn into small pieces, plus 4 large basil leaves
1/2 cup shredded part-skim mozzarella
1. Heat oven to 400 degrees F.
2. Place potato wedges on a baking sheet and coat with nonstick cooking spray. Mix oregano and thyme. Sprinkle 2 teaspoons of the mixture on the potatoes; season with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake at 400 degrees F for 30 minutes.
3. Coat a glass baking dish with nonstick cooking spray. Add chicken; season with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. After potatoes have cooked 10 minutes, add chicken to oven; cook 20 more minutes, until chicken is almost cooked through and potatoes are tender.
4. Meanwhile, in a skillet over medium-high heat, bring broth to a simmer. Add garlic and cook 1 minute. Stir in tomatoes, capers, tomato paste and remaining 1/4 teaspoon each salt and pepper. Simmer 8 minutes, stirring occasionally.
5. Stir remaining herb mixture and torn basil into sauce. Remove chicken from oven; add to skillet. Simmer, covered, for 5 minutes. Place a basil leaf and 2 tablespoons cheese on top of each chicken breast. Turn off heat; let stand, covered, until cheese melts. Spoon sauce over chicken and serve with fries.