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Wednesday, March 24, 2010

Roasted Chicken Caprese

You may have noticed that not many of my recipes include using the grill.  That is because of two things:  1.  I don't like to grill - it's the guy's job.  2.  My husband doesn't come home from work until 8p and it's too late to fire up the grill then!

Serves 4


1/2 C olive oil, 1/4 C olive oil (to be used separately)
2 Tbsp fresh lemon juice
1 garlic clove, minced
3/4 Tsp kosher salt, 1 Tsp kosher salt (to be used separately)
1/2 Tsp pepper
6 Medium plum tomatoes, quartered
1 Tsp sugar
1 8oz block mozzarella cheese, cut into 1/2" cubes (low fat optional)
1/4 C chopped fresh basil
4 Medium boneless, skinless chicken breasts

To Make:

1.  In small bowl, mix together olive oil, lemon juice, garlic, kosher salt, and pepper.  Pour marinade in freezer bag with chicken.  Refridgerate 30 minutes.
2.  Preheat oven to 375.
3.  Place tomatoes in medium bowl and toss with sugar, salt and oil.  Spoon into rimmed cookie sheet.  Bake 30 minutes.  Spoon all juices and tomatoes into bowl and add cheese, basil and ground black pepper.  Toss and set aside.
4.  Lower oven temp to 350.
5.  Remove chicken from fridge and discard marinade.  Place chicken on same rimmed cookie sheet and bake for 30 minutes, turning once. 

To serve, place chicken on plate and spoon tomato mixture on top.

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