Balsamic Chicken over Mini Heirloom Tomato Caprese Salad


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

  1. Place chicken breasts in glass dish.
  2. Sprinkle both sides of chicken with salt, pepper and Italian seasoning.
  3. Add minced garlic to chicken.
  4. Mix together olive oil and vinegar. Pour over chicken.
  5. Place in refrigerator to marinate for 2-8 hours.
  6. Preheat oven to 375 degrees.
  7. Roast chicken for 30-35 minutes (for thin sliced breasts), or until internal temperature reaches 165 degrees.

Directions for Mini Heirloom Caprese Salad

  1. Pour heirloom tomatoes into large glass bowl.
  2. Add mini mozzarella balls to tomatoes.
  3. Sprinkle with kosher salt and pepper.
  4. Add olive oil and balsamic vinegar and mix together.
  5. Add basil.

After plating salad and chicken, drizzle balsamic glaze over.


Until next time, Kris



Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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