Chicken Caprese

By MaryEllen

Ingredients

• LEMON VINAIGRETTE
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1 garlic
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• FOR THE CHICKEN
• 4 boneless chicken breasts
• 6 Roma Tomatoes
• 1 tsp Splenda
• 1 tsp kosher salt
• 1/4 cup olive oil
• 8 ounces mozzarella cheese, cut into 1/4 inch dice
• 1/4 cup fresh basil, chopped
• 1/2 tsp pepper
• Servings: 4
• Reviews
• 4 stars - Excellent! - ME 1/23/2007

Preparation

Step 1

1. Combine ingredients for vinaigrette and set aside

2. Place chicken into 1 gallon size zip lock bag. Add lemon vinaigrette and seal. Marinate at LEAST 30 min's. ( More is better)

3. Preheat oven to 375F. Cut each Roma tomato into quarters, lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon mixture into a rimmed cookie sheet so that the tomato pieces don't touch. Place in oven and roast for 30 mins.

4. Spoon tomatoes and all accumulated juices into a bowl. Add cheese, basil leaves and pepper, tossing gently to combine. Let sit at room temp.

5. Turn oven down to 350F. Remove chicken from marinade. Discard marinade. Place chicken on the same pan used to roast tomatoes. Roast for about 30 mins, turning once.

6. To serve, place each breast on a heated plate and garnish with tomato/cheese/basil mixture.

7. Cooks Notes: This won $2000.00 in a chicken recipe contest.

Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 703.57
Calories From Fat (54%) 380.86
% Daily Value
Total Fat 43.11g 66%
Saturated Fat 11.93g 60%
Cholesterol 181.67mg 61%
Sodium 1342.55mg 56%
Potassium 1025.23mg 29%
Total Carbohydrates 9.55g 3%
Fiber 3.03g 12%
Sugar 0.85g
Protein 68.63g 137%