Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into 1/2-inch wedges. Core and quarter the tomatoes. Mince the garlic.

Toss the potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On the other side, toss the tomatoes with a drizzle of olive oil, the garlic, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through. Roast until the potatoes are crispy and the tomatoes have shriveled.

In a medium bowl, combine the panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken breasts onto another lightly oiled baking sheet. Season on all sides with salt and pepper, then rub with a drizzle of olive oil. Press the panko mixture onto the top of each chicken breast, firmly pressing with your palm to adhere. Pile the topping as high as possible, however you may have some left over.

Place the chicken in the oven until the topping is golden brown, and juices run clear when pierced with a knife, 15-20 minutes.

Finish and plate: Thinly slice the basil leaves. Serve the mozzarella-crusted chicken with the potato wedges and garlic-roasted tomatoes alongside. Sprinkle with basil and enjoy!