Chicken Caprise

Okay I love this recipe. I have never liked tomatos really but the tomatos in in this are wonderful! I eat them by themselves! So if you are looking for a Lycopene kick, then this tomato filled recipe is right for you!

So you makie a viniagrette to marinaid that Chicken in here is that recipe...

Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil

Roasted Chicken Caprice
4 boneless, skinless chicken breast halves
Lemon Vinaigrette (see recipe above)
1 tsp sugar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil


-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.

OK so here are some side notes from me.--I usually do use the long narrow roma tomatoes although I have used fat plump ones if I use those I usually cut the tomatoes into smaller strips.
--Also I have never used fresh garlic I use the pre-minced jared garlic like michelle showed a picture of.
--I do use a fresh lemon but I am sure lemon juice would work too, oh the marinade by itself is very tart and well bitter but the chicken tastes good, i dont frecommend sampling the marinade!