If you’re like me, even though winter is coming to a close, you can feel spring getting ready to, well, spring. So you might like this Baked Chicken With Fresh Caprese Sauce Recipe. It’s light enough to remind you that spring is on the way, but hearty enough to keep what’s left of the winter chill at bay.

And since it’s sauce month, it’s a great time to try an easy and wonderfully delicious sauce for boring, bland, stand-by baked chicken. This recipe is a snap to make, and can double as a topper for pasta as well.

Baked Chicken With Fresh Caprese Sauce Recipe

4 boneless, skinless chicken breasts

24. oz fresh grape tomatoes, washed and halved

10 fresh basil leaves, shredded

3 tablespoons Wild Oats Organic Extra Virgin Olive Oil

1 1/2 cups Wild Oats Marketplace Organic Balsamic Vinaigrette Dressing

1 8 oz container Wild Oats Marketplace Fresh Traditional Mozzarella Cheese.

2 teaspoons minced garlic

Salt and freshly ground black pepper to taste

Add chicken and Wild Oats Marketplace Organic Balsamic Vinaigrette Dressing to a glass bowl (or zip-top plastic bag). Turn chicken several times to coat. Refrigerate for up to 4 hours to allow chicken to marinate, turning occasionally. Remove chicken from dressing and bake at 375 degrees for about 40 minutes, or until cooked. Discard marinade.

While chicken is cooking, make the sauce. Add olive oil to a skillet and heat gently over medium heat. When oil is warm, add garlic and saute until garlic is fragrant. Add grape tomato halves and continue to cook, gently stirring tomatoes, until they begin to blister, about 3-4 minutes. Remove pan from heat and stir in basil leaves and salt and pepper to taste.

When chicken is cooked, remove from oven and turn the oven off. Place one piece of the mozzarella cheese on top of each chicken breast and season lightly with salt and pepper. Return chicken to oven for a minute or two, to allow cheese to heat slightly and begin to melt. Remove chicken from oven and top with sauce. Serve and enjoy!