6 Boneless Skinless Chicken thighs (or Breasts if you prefer)
3 Lg Vine Ripened Tomatoes
1 Bunch Fresh Basil, Whole Leaves for Chicken, Rest Sliced for Salad
1 Log Fresh Mozzarella, 1/2 Sliced for Chicken, 1/2 Diced for Salad
2 Tbsp Buon Appetito, plus a sprinkle more
1 Pint Grape Tomatoes
1 Head Romaine Lettuce, Chopped
1 1/2 Cups Cold Cooked Pasta Shells
Preheat oven to 350º.
Lay chicken thighs (or breasts) on a cookie sheet and drizzle with a little olive oil, rub in, and sprinkle with Buon Appetito.
Bake for about 15 (longer for breasts) until almost done.
While chicken is cooking, assemble the salad ingredients with pasta in a large bowl. Drizzle with some balsamic vinegar and good quality olive oil and toss. Set aside.
Remove chicken from oven and place mozzarella on top, add basil and then tomatoes, finish with a little sprinkle of Buon Appetito and place back in the oven until cheese in just soft and starting to melt.
You can serve the chicken caprese whole or slice to make it easier to eat.
Give top a slight drizzle of balsamic vinegar and enjoy!