Balsamic Chicken Caprese with Roasted Tomatoes

When fresh tomatoes and basil pop up in the grocery store and at the farmers market, I can’t resist the lure of a caprese salad.  This recipe makes the caprese more than a salad with the addition of chicken and the flavor of balsamic vinegar.   Roasting the tomatoes releases their acidic juices, which blend with balsamic and olive oil to form a simple glaze. The chicken becomes tender and juicy from the balsamic marinade.  As you can see I left things a little deconstructed as layering the cherry tomatoes with the mozzarella as in a traditional caprese, wouldn’t work so well.  I have parsley growing like crazy in my garden so I added both parsley and basil to my dish.


What to buy (serves 2):

  • 1 pint grape tomatoes
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 2 chicken breasts, halved and cut into strips
  • 1/2 pound fresh mozzarella, 1/4-inch thick slices
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped

What to do:

  • preheat oven to 450 degrees
  • place the tomatoes on a baking sheet and drizzle with olive oil, 1 tablespoon balsamic vinegar and honey
  • sprinkle with salt and pepper and toss to coat evenly
  • bake for 15-20 minutes until soft
  • while the tomatoes are roasting, heat one tablespoon of olive oil in a large pan over medium heat
  • season chicken with salt and pepper and place in pan
  • add balsamic, reduce the heat to low, and cover
  • simmer for 15 minutes or until the chicken is cooked through, every few minutes spooning the sauce in the pan over the chicken
  • sprinkle fresh herbs over chicken and mozzarella and serve at room temperature or while tomatoes and chicken are hot

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