Mozzarella & Tomato Baked Chicken

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the olives. Tear the mozzarella cheese into bite-sized pieces. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, add the halved tomatoes, chopped olives, torn cheese, and half the garlic paste. Drizzle with olive oil and season with salt and pepper; toss to combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish. 

Evenly top the browned chicken with the tomato-cheese mixture; season with salt and pepper. Bake 20 to 22 minutes, or until the chicken is cooked through. Remove from the oven. 

While the chicken bakes, lightly oil a sheet pan. Tear the dough into 12 to 16 equal-sized rounds (about 2 inches per piece). Transfer to the sheet pan and arrange in an even layer. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

While the rolls bake, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the broccoli to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

While the broccoli cooks, melt the ghee in a large bowl in the microwave (or melt in a small pot on medium-high heat). Add half the parmesan cheese and as much of the remaining garlic paste as you’d like. Season with salt and pepper; stir to combine. Add the baked rolls; toss to coat. Serve the baked chicken with the cooked broccoli and finished rolls. Garnish with the remaining parmesan cheese. Enjoy!