Reviewed: Mar. 26, 2007

very bland

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Reviewed: Feb. 28, 2007

Fabulous!! I made this for my family last night and they all loved it! I changed a little to suit me, though. I marinated the chicken for 24 hours and then baked the chicken instead of pan-frying it. 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 took the advice of another reviewer and warmed the tomato and basil slightly in a skillet. Then I placed them on top of the chicken. My husband was raving all night. It is our new favorite meal and it is so easy!

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justaMOM

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Reviewed: Feb. 14, 2007

We enjoyed this recipe. Only made very small changes. After cooking the chicken I put it on our plates and put the chopped tomato (which I had soaked in the basalmic vinegrette) and chopped mozzerella on top of the chicken. Then sprinkled dried basil on top (didn't have the fresh) Very good, will make again!

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stefanie

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Reviewed: Nov. 29, 2006

This was fabulous! I took another reviewer's advice and dredged the chicken in seasoned bread crumbs before frying and subbed roasted red peppers for the tomatoes. We'll be making this again and again!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Nov. 9, 2006

My son even at this, and he hates tomatoes. It was wonderful. Kind of knock off of a tomato all caprese I make, but it doesn't have chicken. This is great and is a beautiful presentation. I use it for dinner parties now.

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Oct. 2, 2006

This was so easy and delicious! My husband raved through the whole meal and went back for seconds. Thanks for the great recipe!

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Kristin

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Reviewed: Aug. 12, 2006

The chicken tasted wonderful after sitting in the maridnade overnight, but I think it could have stood alone.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Jun. 29, 2006

This is so good! It's simple yet very elegant. I'm sure we'll make it again and again.

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Lena

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2006

The chicken was delicious, I will definitely make this again! I think next time I will use some feta cheese instead. But overall it was great, I served it up with some yellow rice and a salad.

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slkbb03

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Reviewed: Nov. 26, 2005

AWESOME!! WHEN I READ THIS RECIPE, I JUST THOUGHT IT LOOKED KINDA BLAH, I TRIED IT ANYWAYS CUZ IT SEEMED SO EASY & I HAVE A NEW FAVORITE! I MARINATED FOR 24 HOURS, & INSTEAD OF JUST SETTING THE LEAF & TOMATO SLICE ON THE CHICKEN, I CHOPPED THE BASIL A BIT & MIXED W/ THE SLICED TOMATOES IN THE PAN OVER MEDIUM HEAT. JUST LONG ENOUGH TO GIVE THE BASIL GOOD FLAVOR, BUT NOT LONG ENOUGH TO LOSE THE SHAPE OF THE TOMATO. WILL PROBABLY MAKE THIS ONCE A MONTH!

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SLIM!!!

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 10, 2005

This was delicious! I made this dish into panini sandwiches. I used whole grain pita and put a piece each of chicken, mozzarella, tomato and 1 basil leaf then heated through on my sandwich press. It was awesome! I will definately make again!

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2Busy2Cook

Cooking Level: Professional

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Reviewed: Aug. 31, 2005

My family LOVES this recipe. It is so easy to make, and tastes so fresh and "alive". This recipe has become part of my regular repertoire. 10/09,2006: Update: I used the basis of this recipe with some fresh tilapia (white fish) and it was fabulous. I marinated the fish in the balsamic vinegrette for about 45 minutes. I lined a jelly roll pan with aluminum foil, and placed the fish on the foil. I then covered the fish with shredded mozzarella and baked in a 425 F oven for 10 minutes, then broiled for 2-3 minutes until the cheese was golden and bubbly. To make the remainder ingredients easier to eat with fish, I chopped the basil and diced the tomatoes before layering them on the top of each fish fillet. Finally, I sprinkled with additional balsamic vinegar and served. YUM YUM!!! Thanks again, this is one we make all the time!

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sugarmagnolia_fl

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Jul. 22, 2005

My husband was doubtfull when he first saw this dish on his plate, but he ended up loving it as much as I did. Our two year old son even ate it.

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TAZANDHOOVER

Cooking Level: Expert

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Reviewed: Jul. 12, 2005

This recipe was not as tasty as I expected. The fresh mozz was quite bland. Also, though I love balsamic vinegar with veggies/greens, I really don't think it complements meat well. But that is personal preference.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 19, 2005

this was a great recipe my husband at two helpings. if you wanted to you could even use feta instead of mozzerella.

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CHEFGURL

Cooking Level: Professional

Living In: Westerly, Rhode Island, USA

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Reviewed: Apr. 17, 2005

There wasn't that much flavor here, though a nice idea. I would rather stick with keeping the mozzarella and tomatoes together as a salad (insalata caprese) and leaving the chicken by itself.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 11, 2005

This was my first time having fresh mozarella and I wasn't sure what to expect. I found the fresh cheese to be very flavorless actually, but when eaten with the chicken, tomatoes and basil it wasn't bad. I do think next time I will doctor this up with some seasonings and more balsamic vinegar. Or else maybe a different cheese. Garlic goat cheese maybe?

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 29, 2005

A really nice, robust meal to make without that much hassel. I dredged the chicken in flour seasoned with minced garlic, rosemary and oregano before sauting. Added a clover of minced garlic to the balsamic vinegar before drizzling it over the chicken. Served with Italian bread and a tossed salad.

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