Mozzarella-Crusted Chicken with Blistered Tomatoes and Potato Wedges

Wash all the produce thoroughly and then pat it dry. Preheat your oven to 425°F (218°C). Take the potatoes and cut them into ½ - inch - thick wedges, similar to the shape of steak fries. Core the tomatoes and then cut each one into quarters.

Line a baking sheet with foil. On one side of the foil - lined baking sheet, place the potato wedges. Drizzle a little olive oil over them and sprinkle a pinch of salt and pepper. Toss the potatoes to coat them evenly. On the other side of the same baking sheet, put the quartered tomatoes. Drizzle a bit of olive oil over the tomatoes and add a pinch of salt and pepper. Toss the tomatoes to coat. Then, put the baking sheet in the preheated oven and roast for 25 - 30 minutes. After about 12 - 15 minutes, take the baking sheet out of the oven and toss the potatoes and tomatoes again. Continue roasting until the potatoes are crispy on the outside and the tomatoes are very soft.

Take a small bowl and add panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper to it. Use a spoon or fork to mix all the ingredients together until well - combined.

Season the chicken breasts all over with salt and pepper. Then, drizzle a little olive oil on each breast and rub it in gently to coat the chicken. Place the seasoned and oiled chicken breasts on a second baking sheet.

Take the panko mixture and add a layer of it on the top of each chicken breast. Gently press the panko crust onto the chicken to make it adhere. Then, pile as much of the remaining topping as you can on each chicken breast. You may have some of the panko mixture left over.

Put the baking sheet with the chicken in the oven and bake for about 20 minutes, or until the chicken meat is cooked through and the panko topping is golden brown. Once done, take the chicken out of the oven. Serve the chicken with the potato wedges and roasted tomatoes from the first baking sheet.