Reviewed: Apr. 16, 2008

Excellent recipe. Easy to make, doesn't take a lot of time to put together, very flavorful, and would adapt easily to variations in flavor and cooking methods. We enjoyed very much and this recipe will be showing up regularly at my table! Thanks.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 9, 2008

I decided to bake the chicken rather than fry it. The recipe couldnt have been any easier and it was delicious! We will definitely be having this one often!

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laurenjason

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Reviewed: Apr. 8, 2008

My mouth is watering just remembering it.

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Heyblinkin

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Reviewed: Apr. 7, 2008

Delicious & simple to make! I heated up the tomatoes and besides that followed the recipe exactly as written.

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Amy7707

Cooking Level: Beginning

Home Town: Milford, Massachusetts, USA

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Reviewed: Mar. 29, 2008

This recipe was great! My husband and I love the tangy-ness the balsamic dressing added, and my 15 mo old son enjoyed the tomatoes! After reading some of the other reviews, I decided to bake the chicken in the oven. I only had chicken tenderloins, so I marinated those for 24 hours & baked for about 25 min. I added sliced tomatoes around the sides of the pan & put the cheese & fresh basil on top about 5 min before they were done. Thanks for the simple meal to get on the table after work!

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Mandy

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

I made this for my boyfriend and his roommates when I met them, and they all loved it!

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ccoletti

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Reviewed: Feb. 12, 2008

This dish was excellent! At the suggestions of others I also baked the chicken after cooking it, only for about twenty minutes. This also allowed the cheese to melt, which is always a good thing...then I added the tomato and parsley (didn't have basil) right before serving. My boyfriend doesn't even like vegetables and he ate the whole thing, tomato and all! Thank you so much for sharing, I'll definitely be making this again.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jan. 31, 2008

Please try this recipe. It is super delicious, and so easy too. Loved every thing about it.

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jan. 29, 2008

Excellent, and easy to make! I spread the "fresh basil in a tube" (because they were out of fresh at the store) on one side of the mozz and put it on top of the sliced tomato on each chicken breast. I put the pan in the oven for a few minutes before serving to make sure that the cheese was nice and melted. My husband LOVED it!!

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Jan. 26, 2008

This is really delicious. It's easy to make, and sure to impress company. I scaled it way back because there are only two of us. I was afraid the 19 hours I marinated the chicken would make the flavor too strong, but it really didn't. I also warmed the assembled dish briefly in the oven warm up the tomato and cheese a bit. Really an excellent dish.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 16, 2008

Absolutely AMAZING!! Love it! This recipe is great for entertaining as the presentation is great, the flavor is wonderful and it is easy to make! Try it, you might like it!

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ThomasB

Cooking Level: Professional

Home Town: Marathon, New York, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Jan. 15, 2008

I was totally surprised at how delicious this was. The only thing I did differently was to bake the chicken and add the mozz during the last five or so minutes. It's light and summery and EASY. I'm breaking this one out for the in-laws!

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 12, 2008

We liked this! Good and easy! Hubby gave it the thumbs up. Did cut into tenders (4 breasts) - Marinated from breakfast to dinner with balsamic dressing (1/2 bottle). Cooked for 30 min on 350. Repeating like others, use FRESH mozzarella only!! I topped before serving with cheese, basil, then tomato, balsamic and S and P. Next time I may drizzle a little dressing on it, warmed up.

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Jan. 9, 2008

I am a big fan of caprese salad (tomato and fresh mozzarella) and this recipe is exactly that but with chicken added. Reading some reviews here about melting the mozzarella cheese leads me to believe some people are not using the correct kind of cheese. You must use FRESH WATER PACKED mozzarella or in a pinch can use the plastic wrapped fresh mozzarella but even that is a bit too dry and hard for caprese. Shredded dry mozzarella will not work in this recipe. I modified slightly by using thin cut chicken breasts which cuts down the cooking time for a quick and easy meal. I also threw in some pine nuts when cooking the chicken. Instead of drizzling the balsamic vinegar over the assembled top, I marinated the tomatoes in the vinegar while I cooked the chicken. I don't recommend marinating the mozzarella as it absorbs the brown coloring and will taste fine but ruin the presentation. This makes a great light meal served with a ceasar salad and breadsticks.

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Jules

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Reviewed: Dec. 16, 2007

This recipe is great! I marinated for just under24 hours and followed others' suggestions to melt the cheese a bit before serving. A big hit with my guests!

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Sarah

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Reviewed: Dec. 3, 2007

This was my dinner for our family night last night, once a week and we have to try a new dish...Very easy to make, everyone LOVED it! Thanks! I am a saucy girl so I made the balsamic into a reduction and served that overtop. Definitely going in the "Keeper" book.

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lisadrogers

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Reviewed: Nov. 12, 2007

This was tasty and my family liked it. They didn't LOVE it, but they ate it up and said they would eat it if I made it again. It is extremely hard to please all the different paletts in my house. My husband likes to eat healthy, so this scored with him. My daughter is like me, a meat and potatoes kind of gal, so this still worked due to the chicken and cheese. My toddler will eat anything, so this worked just fine.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 1, 2007

Not only was the recipe a cinch to make (as written), it was delicious and beautiful on the plate too. I found that the chicken had a nice mild balsamic flavor that went well with the tomato, basil and fresh mozzarella. Definitely will be a repeat recipe in our house!

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Two Of Diamonds

Cooking Level: Beginning

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Reviewed: Nov. 1, 2007

I made this for us and another couple for dinner one night and everyone loved it. I personally thought the flavor of balsamic was a little strong and would leave off any additional balsamic after the marinade. I took the advice of many reviewers and made these changes. I marinated the chicken for 24 hours and then baked the chicken. I baked it at 350 for 30 minutes. Then I layered shredded mozzarella on top and placed in the oven for 5 more minutes so it would melt. I warmed the tomato and basil slightly in a skillet. Then I placed them on top of the chicken. I also drizzled balsamic on top and that is what I will not do next time.

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melissa

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Reviewed: Oct. 13, 2007

I liked the idea of this but the balsamic flavour didn't really come through. I put the chicken under the grill for a few minutes so the cheese could melt over the tomato. I had to splash balsamic all over the finished dish to give it some flavour.

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