The Chicken Caprese

4 boneless skinless chicken breast halvesLemon Vinaigrette, recipe follows6 medium Roma tomatoes1 teaspoon sugar1 teaspoon kosher salt1/4 cup olive oil8 ounces mozzarella cheese, cut in 1/4-inch pieces1/4 cup coarsely chopped fresh basil leaves1/2 teaspoon pepperPlace chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes. Preheat oven to 375 degrees F. Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Reduce oven temperature to 350 degrees F. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through. To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.Lemon Vinaigrette: 2 tablespoons freshly squeezed lemon juice1 clove garlic, minced3/4 teaspoon kosher salt 1/2 teaspoon pepper1/4 cup olive oil Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.