The only thing to pay close to is the done-ness and browning of the chicken. If you cooked the chicken for the complete 40 minutes that the tomatoes roast, you'd dry out the breast. Adding the chicken part way through cooking, then using the broiler for browning, solves these problems. The exact cooking times may vary based on the size of your roasting pan and specific of your oven. Just make sure the chicken is cooked through. If it's browned and beautiful too, it's a bonus.
In the corner of the picture below you'll see fresh fava beans and peas with butter and lemon.
1.5 pounds boneless chicken breasts
1/4 pound capicolla (regular or hot), very thinly sliced
1/3 pound mozzarella cheese, cut into roughly rectangular pieces
1.5 pounds plum tomatoes, quartered
1 pint yellow cherry tomatoes
Fresh herbs: bay leaf, thyme, rosemary
Staples: Olive Oil, Salt and Pepper
Equipment: Roasting Pan
- Preheat oven to 375 degrees.
- Line a roasting pan with quarters of plum tomatoes, unseeded, and the yellow cherry tomatoes.
- Add 2 bay leaves, 3 thyme sprigs, 2 rosemary sprigs, salt, fresh ground pepper and olive oil. Add a splash of balsamic vinegar. Toss together. If fresh herbs are unavailable, substitute each sprig with a teaspoon of dried.
- Roast vegetables for 25 minutes.
- While vegetables roast, place chicken breasts in a large bowl, season with salt and pepper, then drizzle with olive oil and toss together. .
- Slice each chicken breast lengthwise, being careful to not cut all the way through.
- Layer 2-3 slices of capicolla in this fold, then add a rectangle or two of mozzarella. See picture below to see uncooked breasts lined with capi and cheese.
- After vegetables have cooked 25 minutes, remove from oven and place the chicken breasts on top of vegetables and herbs, pocket facing up.
- Cook for another 15 minutes. Turn over to broil to slightly brown the tops of the chicken and capicolla and completely melt the cheese (it may brown a little).
- Serve over rice or pasta or with bread.