Bruschetta Chicken

Lightly oil a baking sheet (or spray with nonstick cooking spray). Pat chicken dry with paper towels. Season with salt and pepper; place on one side of prepared sheet. Mound mozzarella crust onto tops of chicken, pressing firmly to adhere. Roast until crust is lightly browned, 10-15 minutes (we’ll add the asparagus then).

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; cover to keep warm. Meanwhile, place bacon in a large, dry pan over mediumhigh heat. Cook, turning occasionally, until crispy, 6-10 minutes per side. Turn off heat; transfer to a paper-towel-lined plate.

Once chicken is lightly browned, remove from oven. Carefully toss asparagus on empty side of sheet with a drizzle of olive oil, salt, and pepper. (For 4, add asparagus to a second baking sheet; roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

Meanwhile, zest and quarter lemon (quarter both lemons for 4 servings). Finely dice tomato. Pick basil leaves from stems; discard stems and thinly slice leaves. In a small bowl, combine tomato, basil, juice from 2 lemon wedges (4 wedges for 4), and a drizzle of olive oil. Taste and season with salt and pepper.