Easy Caprese Chicken
I was in Italy last week and I had the most delicious dish that I have to tell you about. I get a little teary-eyed thinking I’m not in Italy anymore….but I can still reminisce and share some of the awesome food I had with you! During lunch one day, while in Rome, I was sitting at this quaint little restaurant overlooking a beautiful piazza. I was sipping Italian wine, oooogeling over the architecture and anticipating a great lunch. But honestly, the dish I was served wayyy exceeded all of my expectations.
This dish was a whole fish fillet that was topped with beautiful bright cherry tomatoes from Sicily, lovely olive oil and a little bit of garlic. All I can say…..I was in heaven. The topping on this fish was to die for……
I was so in love with the tomato topping I immediately knew I had to re-create it in some way. I kept thinking about how it’s really hard to find tomatoes that taste good back home. Sure, we have fabulous tomatoes in August…ok for some of August, but really we don’t have great tomatoes most of the year…..ugh…..Then I remembered, all tomatoes are delicious once they are roasted! So, I got to thinking a little more and came up with a great dish that I have to share with you!
This dish starts with boneless, skinless chicken breasts or)chicken thighs. I didn’t create the dish using fresh fish because….welll…..I live in Kansas. You can use the traditional thick chicken breasts or pick up the thinly sliced chicken breasts. I tend to go for the thinly sliced chicken breasts because the chicken cooks evenly and there is more topping in every bite….um….I know;)
To get the tomatoes as tasty as possible, I used the little cherry tomatoes and roasted them in Cervasi Olive Oil and balsamic vinegar. The tomatoes become sweet delicious bites of roasted yumminess.