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Roasted Chicken Caprese

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READ REVIEWS ()

1 hr 10 mins total
10 mins prep

378 calories/serving

Recipe Filed Under
Chicken, Poultry, Italian, Roasting, Dinner, Main Dish, Father's Day, Mother's Day, Winter

Provided By: Woman's Day

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Roasted Chicken Caprese

Ingredients

Serves:

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 fresh basil leaves

1/2 tsp pepper

basil leaves

Directions

Heat oven to 375°F. Have a rimmed baking sheet ready.

Vinaigrette: Put ingredients in a gallon-size ziptop bag, add chicken, seal and turn to coat. Refrigerate while preparing tomatoes.

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.

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.

Place chicken on serving plates; spoon tomato mixture over top. Smoky Lime Sweet Potatoes Cut 2 peeled large sweet potatoes in 1/2-in. pieces. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan and mash with reserved water, 2 Tbsp unsalted butter, 11/2 tsp lime juice, 1 tsp chopped canned chipotle peppers in adobo sauce, 1 tsp adobo sauce from can, 3/4 tsp ground cumin, 1/2 tsp grated lime zest, 1/4 tsp salt and 1/8 tsp pepper.