Ingredients
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.
> 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.
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