| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
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
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
Instructions
- 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.
- Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 549 |
| Total Fat | 43 g |
| Saturated Fat | 13 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 114 mg |
| Sodium | 640 mg |
Reviews
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.
very tasty and simple recipe!!!
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!
I had some french bread and Kalamata olives as sides. YUM!
I wanted to love this and was so sad…I did not care for the chicken either. Should have listened to the reviews and grilled it instead!
My family and friends all love this recipe. It takes some time to make but is not difficult. I used a jar of tomato sauce instead of the homemade. I think the fresh basil and the slight tang of the lemon marinade set this recipe apart as unique and really good. I served the chicken and tomato mixture on a little bit of whole wheat angel hair pasta.
My families favorite recipe! I also have two very picky chiledren and they get so excited every time I make this! Try mixing it up, but cubing the chicken and adding it to pasta. Very yummy spin off!
By far one of the best tasting things I have ever eaten in my life! I love this recipe!
This should have won 1st place (in my eyes)! All ingredients are accessable and it was VERY easy to make! Everyone in my family LOVED it (husband and 2 young boys are very picky eaters too…of course what they didn’t want to eat was easy to pick off, but they all loved the chicken)! The Flavor of the chicken was fabulous…it all worked together and I didn’t have to add or take ANYTHING OUT!!!! THANKS!!
For the hopeless cook this recipe will restore your confidence. My family has an age range of 81 years, from my 5 year old to my 86 year old mother-in-law and they ALL loved the meal. It is colorful, the cheese warms up to the texture of a cheese pizza and the lemon vinaigrette marinade is subtle. Very good.
Several reviewers mentioned the warm chicken/cold sauce dilemma. Each time I’ve made this, I’ve done it completely ahead and put the chicken in a casserole with the sauce on top. Cover with foil and refrigerate. About 30 minutes before serving time, remove from refrig and let it sit at room temp. Leave the foil on, and reheat it in a 350-degree oven for 15-30 minutes. Fabuloso!
This is a delicious dish. It has a touch of sweetness from the roasted tomatoes and the chicken roasting on the same pan as the tomatoes. I used shredded mozzarella, which gave it an even more interesting texture in the topping. I will absolutely be serving this again. And it went great with roasted broccoli with oregano.