chicken parmesan and herbed oven fries

INGREDIENTS

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

DIRECTIONS

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.