Roasted Chicken Caprese

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

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
  • 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
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:
  • Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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