6 oz. fresh mozzarella (preferably bocconcini), sliced into small rounds
2 tbsp. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. Flaky sea salt (such as Maldon)
Freshly ground black pepper
6 plum tomatoes
6 Fresh basil leaves, torn
Balsamic glaze, for serving
Combine mozzarella, olive oil, Italian seasoning, and salt in a small bowl. Season to taste with pepper and let marinate while you prepare the tomatoes.
Cut tomatoes vertically across tomato to create slits. Do not cut through the bottom of the tomato—it should look an accordion.
Place cut tomatoes on a serving platter. Insert marinated cheese slices and pieces of torn basil into each tomato slit. Drizzle the tomatoes with balsamic glaze and serve immediately.
Crispy Chicken Caesar
4 boneless, skinless chicken breast halves, cut in half lengthwise
1/2 c. caesar dressing (plus more for serving)
1/4 c. finely grated shredded Parmesan (plus more for serving)
1 tsp. kosher salt
2 c. panko
1 lemon, zest and juice
2 heads of romaine lettuce, chopped
Preheat the oven to 450 degrees F. Grease a large baking sheet with cooking spray.
Combine the lemon juice caesar dressing in a shallow bowl. Add the chicken breasts and turn to coat completely.
In a separate bowl, combine the parmesan, panko, lemon zest and salt. Dredge the chicken pieces in the panko mixture. Put the chicken on a the prepared baking sheet. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest for at least 5 minutes before cutting.
Meanwhile, add the romaine to a large serving bowl and toss with Caesar dressing. Top salad with sliced chicken and shaved (or shredded) Parmesan. Drizzle with more Caesar dressing, if desired.