It’s almost the end of summer, but it is still summer. School is starting up soon, if it hasn’t already for some kids. I keep hearing on t.v., “summer is almost over”, and I think to myself “where did the time go”. This year, summer seemed to fly by. I think in part, for me, it’s because all my friends have kids heading off to their first year of college. We didn’t want summer to come to an end as quickly as it did. The kids are all going to have a great year in college, I can feel it. I do look forward to fall, as I do every year … it is my favorite season. This year, however, I’m not quite ready for summer to end. We actually haven’t even made it to a San Diego Padre’s Baseball game yet! I have a few days left to fit one in … maybe this weekend. Dennis?
I was looking forward to a light, summer dinner tonight … and I wanted my dinner to show some summer color. The colors of heirloom tomatoes and fresh basil is what I wanted to see on my plate. I’ve heard the Mediterranean diet is the healthiest, and this dish was the perfect Mediterranean meal.
After sprinkling both sides of four thin sliced chicken breasts with kosher salt, pepper, and Italian Seasoning, and adding 3 cloves of minced garlic to them, I marinated them in a mixture of olive oil and balsamic vinegar for a couple hours. (You can certainly marinate the chicken all day. I usually do.)
(chicken before adding olive oil and balsamic vinegar)
Once the chicken was done marinating, I placed it on a rack on a baking sheet and roasted it at 375 degrees for 30 minutes. While the chicken was marinating, I put together my heirloom tomato caprese salad. I put two pints of heirloom tomatoes into a large glass bowl. I added mini mozzarella balls (I found mine at Sprouts Farmers Market.) I also added 1/4 cup of basil that I cut into a chiffonade. To the tomatoes, mozzarella and basil, I added 1/4 cup olive oil, 1/8 cup balsamic vinegar, kosher salt and pepper. I set it aside to let the flavors meld together while my chicken was roasting.
4 chicken breasts
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon Italian seasoning
pinch of red pepper flakes
3 cloves of garlic, minced
1/2 cup olive oil
1/4 cup balsamic vinegar
drizzle of balsamic glaze (for finishing)
Ingredients for Mini Heirloom Tomato Caprese Salad
2 pints mini heirloom tomatoes
18 mini mozzarella balls (or pearl mozzarella balls)
1/4 cup olive oil
1/8 cup balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup basil, cut into a chiffonade
Directions for Chicken
- Place chicken breasts in glass dish.
- Sprinkle both sides of chicken with salt, pepper and Italian seasoning.
- Add minced garlic to chicken.
- Mix together olive oil and vinegar. Pour over chicken.
- Place in refrigerator to marinate for 2-8 hours.
- Preheat oven to 375 degrees.
- Roast chicken for 30-35 minutes (for thin sliced breasts), or until internal temperature reaches 165 degrees.
Directions for Mini Heirloom Caprese Salad
- Pour heirloom tomatoes into large glass bowl.
- Add mini mozzarella balls to tomatoes.
- Sprinkle with kosher salt and pepper.
- Add olive oil and balsamic vinegar and mix together.
- Add basil.
After plating salad and chicken, drizzle balsamic glaze over.
Until next time, Kris
4 Comments Add yours
Oh my goodness! This sounds amazing. TFS
LikeLiked by 1 person
Thank you so much! It was really good and light, yet satisfying.
LikeLiked by 1 person
Thank you so much!