Roasted Chicken Caprese

from Rachael Ray (I think) 


4 boneless, skinless chicken breast halves 
4 Roma tomatoes (or more if you like lots of tomatoes)
Lemon Vinaigrette (see recipe below)
1 tsp sugar 
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil

-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.




Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil