Italian Chicken with Caprese salad


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



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







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.

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







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.







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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