Pesto Chicken with Potatoes

1: Preheat oven to 425°F.

2: Cut Fingerling potatoes in half and season with olive oil, garlic powder, onion powder, salt, and pepper.

3: Spread potatoes evenly on a sheet pan and bake for about 20-25 minutes until they start to become tender and start to brown.

4: Flip and bake for an additional 15-20 minutes.

5: In a pan over medium-low heat, toast pine nuts until slightly brown.

6: In a food processor, combine basil leaves, garlic, pine nuts, olive oil, Parmesan cheese, salt, and pepper, and process until finely chopped and smooth.

7: Slice the mozzarella, tomatoes, and onions and set aside.

8: Season the chicken with salt, pepper, and garlic powder on both sides.

9: In a pan over medium-high heat, add olive oil and butter.

10: Once butter is melted, sear the chicken for about 5 minutes on each side until browned.

11: Remove the chicken from the heat and place it in a pan.

12: Top the chicken with pesto sauce, mozzarella cheese, and tomatoes.

13: Bake the chicken in the oven for 10 minutes at 425°F.

14: Serve with roasted potatoes and sautéed spinach, and garnish with basil and balsamic vinegar glaze.