YUUMMMMMEEEEEE! I followed it exactly as written with one minor substitution. The taste and texture is wonderful, never picked up a knife because they were still tender. I did use thinner breasts, not too thick. I didn't have fresh basil so I used about a 1/2 inch squeeze of basil puree from a bottle. (usually right next to the fresh herbs in the supermarket) I spread it on the breasts right before adding the mozzarella and tomatoes. Make sure you use FRESH mozzarella people! MY 14 y.o. daughter, who doesn't like fresh tomatoes, gobbled it up and asked if there was anymore! The rest of the crowd said, "make more next time!" And it LOOKS so gourmet too. This is a keeper!

We loved this! The addition of the Montreal chicken seasoning in the marinade was awesome! I baked these for 30 minutes at 350 and then 7 minutes more with the cheese on top to melt. I added the tomato at the e,d after baking, as I find cooked tomatoes to be too soggy. Delicious!

Five star all the way! Beautiful chicken....served with homemade marinara and spaghetti....the bomb! Can't wait to show it off to dinner guests! Thank you for this recipe....follow it exactly and you will be the star in your kitchen!

I filleted the chicken so that it was 1/2 the thickness and used Kraft fat free Italian dressing and the exact spices specified. I browned the chicken in my skillet but instead of discarding the marinade I poured it back in before it went in the oven. I cooked on 500 for 15 minutes. It was DELICIOUS!!!! I quartered grape tomatoes and sauteed them super quick in a frying pan with a little bit of balsamic vinegar salt and pepper and chopped basil and topped it with parmesan cheese. We put it on pasta so I'm glad I had the extra marinade it turned into a sauce. Then the tomato mixture - (skipped the mozzarella). AMAZING and very low cal the way I made it!

This recipe is wonderfully flavorful and the chicken was very tender. I skipped the chicken seasoning because I felt there would be enough flavor from the Italian dressing and seasoning. The chicken was grilled on the BBQ using wood chips which added flavor. I added the mozzarella and tomato at the end and put the grill lid down to allow the cheese to melt which saved a dirty pan. I cut my fresh basil into a chiffonade because a whole leaf can be overwhelming as well as more difficult to eat. Since the breasts were large I sliced them horizontally. We liked the thinner chicken and it cooked quicker. My family raved about this recipe asking me to "star" it so I can make it again. Thanks for a fantastic recipe.

So good. I used cherry tomatoes and sauteed the tomatoes and basil before topping the chicken. The marinade was delicious! Very moist and tender chicken that wasn't bland.

I also love Insalata Caprese but it turns out I like it cold and without chicken! The marinated chicken was fine - tender and flavorful - typical for marinated chicken and nothing special. I used a full 9 oz jar of Italian dressing because I didn't want 1 oz leftover. I thought it needed extra tomatoes mozzarella and basil. It certainly was easy but I found it to be boring and I didn't care for a warmed up tomato on top of my chicken.

Wow the marinade really made this chicken amazing. I thought the mozzarella and tomato were a bit of an overkill but the rest of my family loved it. I don't really like that much cheese. I've also just grilled the chicken with out the cheese and this also turned out great. All in all this is a great simple recipe and a different way to make chicken. I will defiantly be making this again. The best meal I made with this chicken is grilled chicken and asparagus in balsamic vinegar or leak salad with a vinegar.

This is a really delicious and flavorful chicken recipe. The marinade gave it an abundance of flavors so I didn’t see the need to add balsamic vinaigrette at the end. For presentation, I added the slice of fresh mozzarella on top of the tomato. This was a nice evening meal to enjoy with angel hair pasta.