Roasted Chicken Caprese

You know those funny little recipe books at the end of the aisle at the grocery store? They have some of the best recipes. The one I’m going to share with you is very slightly modified from one of those books. It’s super simple and one of my all time favorite summer recipes to make – especially with fresh basil from the farmers market.

To start, you’re going to want to marinate some chicken.

Put 4 chicken breasts in a freezer bag. Whisk together the juice from 1 lemon, 1/4 cup olive oil, 1/2 t. salt and 1/2 t. ground pepper and pour that over the chicken. Let it sit in the fridge for at least 30 minutes. I typically do it the morning I’m going to make it so it can soak it in all day.

A little over an hour before dinner time you are going to want to roast your tomatoes. Take 6-8 Roma tomatoes and slice them lengthwise into quarters. Mix them in a large bowl with 1/4 c. olive oil, 1 t. kosher salt, and 1/2 t. sugar. Lay them out on a roasting pan so they aren’t touching.

Roast those at 375° for 30 minutes. They’ll come out looking like that amazing after picture and smell divine. While you are roasting them – you’ll want to put together the rest of the “caprese” part of the meal.

Take one bunch basil and shred it up. And cube up 8oz of fresh mozzerella.

Doesn’t that look good? Now you just wait – once those yummy delicious tomatoes are done you are going to add them over the top and that mozz is going to get all tasty gooey good.

Now set that aside and take the chicken out of the bag (discard the marinade) – put it on the same pan that you roasted the tomatoes on. Cook that at 350° for 30 minutes turning once.

Once that is done plate one chicken breast with a good helping of the caprese salad and enjoy it.