- For the roasted chicken,
- 4 boneless skinless chicken breast halves
- Lemon Vinaigrette, recipe follows
- 6 medium Roma tomatoes
- 1 tsp sugar
- 1 tsp salt
- 60ml olive oil
- 250g mozzarella cheese, cut in 0.5cm pieces
- 30g coarsely chopped fresh basil leaves
- 1/2 tsp pepper
Method
- Place chicken in a 4 litre sealable bag. Add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
- Preheat oven to 190 degrees C.
- Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed baking tray so that tomato pieces don't touch. Roast for 30 minutes.
- Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
- Reduce oven temperature to 180 degrees C.
- Remove chicken and discard marinade. Place chicken on same baking tray used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.
- To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.
- Enjoy!
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