Roasted Chicken Caprese

My new favorite recipe - it's just fantastic! How can you go wrong with tomatoes, cheese, and chicken?

Roasted Chicken Caprese:

Ingredients:

Marinade:
4 boneless, skinless chicken breast halves
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoons salt
1/2 teaspoon pepper

Tomatoes:
1/2 cup olive oil, divided
6 medium Roma tomatoes
1 teaspoon sugar
1 teaspoon salt
8 ounces mozzarella cheese, shredded or cut in 1/4-inch pieces
1/4 cup coarsely chopped fresh basil leaves

For Chicken Marinade:

Place chicken in a 1-gallon zip-lock bag. Prepare lemon vinaigrette marinade by whisking together lemon juice, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in oil to emulsify. Add lemon vinaigrette to chicken, seal the bag and marinate in refrigerator for at least 30 minutes.

For tomatoes:

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, one teaspoon salt, and 1/4 cup olive oil.

Spoon tomato mixture into a rimmed cookie sheet so that tomato pieces don't touch.

Roast for 30 minutes.

Spoon tomatoes and all accumulated juices into a small bowl.

Add cheese, basil leaves, and pepper, tossing gently.

Let sit at room temperature while chicken cooks.

For Chicken and final preparation:

Reduce oven temperature to 350 degrees F.

Remove chicken and discard marinade.

Place chicken on same cookie sheet used to roast tomatoes.

Roast for about 30 minutes, turning once half-way through, or until fully cooked through.

To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.


It's so fantastic! I think the next time I make it, I'll dice the tomatoes, and instead of mixing the cheese in with the tomatoes, I'll sprinkle it on top of the chicken. very healthy and diet-friendly, too!