Ingredients
Directions
Preheat the oven to 400ºF.
Heat a large nonstick skillet over medium heat.
Season the chicken with the Italian seasoning.
Once the pan is hot, add the oil and brown the sausages on all sides. Remove from heat and reserve.
In the same pan, brown the chicken well on both sides. Remove from heat and reserve.
Slice the sausages and chicken breasts on a hard bias.
In a round baking dish, layer the sausage, chicken, mozzarella, and tomatoes in a spiral pattern.
Bake for 15-20 minutes or until the cheese is melty and beginning to brown.
While the caprese is cooking, combine the garlic, basil, pine nuts, and Romano cheese in the bowl of a food processor.
Pulse until finely chopped, then turn to low and drizzle in the extra virgin olive oil until a loose sauce is formed.
Add the vinegar to the pesto and pulse until combined.
Transfer to a clean bowl and reserve.
Remove from the oven and allow to rest for about 5 minutes.
Spoon some of the vinaigrette on top and serve hot with the remaining vinaigrette on the side.
