Italian Chicken with Caprese salad

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I planned this dinner around the Caprese salad because I knew that the tomatoes would be ready.

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Chicken thighs, skin removed, marinated in Italian salad dressing for 24 hours then topped with Italian seasoning and freshly ground pepper, were baked for approximately 70 minutes at 350-degrees

 

 

 

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Red potatoes, washed and cut, parboiled and then tossed with Olive oil & a pat of butter and sprinkled with chopped fresh basil and rosemary and freshly ground pepper.

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The potatoes were then roasted with the chicken for approximately 45 minutes.

 

 

 

 

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Caprese salad: Tomatoes & mozzarella, drizzled with olive oil and Balsamic vinegar then topped with chopped fresh basil, marinated at room temperature as the chicken and potatoes cooked.

 

 

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I wanted flavors that were mirrored in each bite but not identical – it seemed to work

2 comments for “Italian Chicken with Caprese salad

  1. Terri Lovejoy
    July 21, 2010 at 10:14 am

    Well Maumi, you’ve outdone yourself this week!! This meal has my name on it..Fresh, Light, & summery! I loved your profile pic this week..Chillin’ on your Floatie in the water & dancing to that great band! I want your life!! you & your heart really know how to live! Enjoy your summer..xo terri

  2. Anonymous
    July 23, 2010 at 12:11 pm

    Hi Teri – THANKS! Let me know how the recipe goes if you try it. Enjoy the rest of your summer…. my Heart and I will be dancing the days away. &8 D maumi

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