Roasted Chicken Caprese

This recipe won the 46th National Chicken Cooking Contest (I believe $100,000 prize) on the food network...this recipe is NOT mine, but I wish it was :) just a couple of minor changes were made. It is usually eaten so fast that I never have time to snap pictures...next time I will.

Roasted Chicken Caprese

4 boneless, skinless chicken breasts
Lemon Vinaigrette (recipe follows)
6 medium Roma tomatoes
1 tsp. sugar
1 tsp kosher salt
1/4 C olive oil
8oz fresh mozzerella cheese, cut into 1/4 inch cubes
1/4 C fresh basil, cut into chiffonade
1/2 tsp pepper

Lemon Vinaigrette
2T fresh squeezed lemon juice
zest of 1 lemon
2 cloves of garlic, minced
3/4 tsp kosher or sea salt
1/2 tsp pepper
1/4 C olive oil

Preheat oven to 375 degrees F. Place chicken in a 1 gallon zip lock bag. Add lemon vinaigrette, seal mix around and marinate for 20 minutes in the refrigerator.

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt, and olive oil. Spoon tomato mixture into a 9x13 baking pan lined with nonstick foil. Roast for 30 minutes. Spoon tomatoes and all juices into small bowl. Add cheese, basil and pepper and toss gently. Let sit at room temp while chicken cooks.

Increase temperature to 400 degrees. Remove chicken from zip lock and discard marinade. Place chicken in same pan used to roast tomatoes and bake for 25 minutes, or until no longer pink inside.

To serve place one chicken breast half on each plate, spoon 1/4 of tomato mixture over top. I usually serve this over pasta or brown rice.