Photo: Roasted Chicken Caprese Recipe
Ingredients
- 4 boneless skinless chicken breast halves
- Lemon Vinaigrette, recipe follows
- 6 medium Roma tomatoes
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 8 ounces mozzarella cheese, cut in 1/4-inch pieces
- 1/4 cup coarsely chopped fresh basil leaves
- 1/2 teaspoon pepper
Directions
Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
Preheat oven to 375 degrees F.
Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto 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.
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, 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.
Lemon Vinaigrette:
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By deeprose3_6854654
Oakley, Dunferm...
on May 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love Caprese Romana, and always order it whenever I go out to for dinner, so was looking forward to this. Lemon Vinaigrette was missing something, so next time I am going to add parsley and basil to the dressing, and maybe some dijon mustard.
By salsa-in-mykitc...
NY
on May 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very tasty and simple recipe!!!
By ntnmarcia_13139646
Lake Oswego, 77
on September 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Follow the instructions exactly, cook on a rimmed cookie sheet, delicious!! This is so good that I'm going to send all my friends here for the recipe!
I had some french bread and Kalamata olives as sides. YUM!
Read all 21 reviews