Roasted Chicken Caprese

Roasted Chicken Capresse

Lemon Vinaigrette Marinade

1⁄4 cup olive oil
2 Tbsp lemon juice
1 clove garlic, minced
3⁄4 tsp kosher salt
1⁄2 tsp pepper

4 boneless, skinless chicken breast halves
(1½ lb)6 medium plum tomatoes
1 tsp each sugar and kosher salt
1⁄4 cup olive oil
8 oz mozzarella cheese,cut in 1⁄4-in. pieces
1⁄4 cup coarsely chopped freshbasil leaves
1⁄2 tsp pepperGarnish: basil leaves





1. Heat oven to 375°F. Have a rimmed baking sheet ready.
2. Vinaigrette: Put ingredients in a gallon-size ziptop bag, add chicken, seal and turn to coat. Refrigerate while preparing tomatoes.
3. Cut tomatoes lengthwise in quarters. Put in a bowl; add sugar, salt and oil; toss to mix. Pour onto ungreased baking sheet and spread so tomatoes don't touch. Roast 30 minutes. Return tomatoes and any juices to same bowl; add cheese, basil and pepper; toss gently to mix. Leave at room temperature.
4. Reduce oven to 350°F. Place chicken on same baking sheet. Discard bag with marinade. Roast chicken, turning once, 30 minutes or until cooked through.
5. Place chicken on serving plates; spoon tomato mixture over top.

*a little time consuming but very tasty.. :) from Womans Day.