Friday, April 30, 2010

Recipe: Chicken Capri

This is a quick favorite recipe that with the tomatoes and mozzarella brings to mind the flavors of Italy.

Recipe: Chicken Capri
Adapted from the South Beach Diet Cookbook

  • 1 cup reduced fat ricotta cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 14.5 oz can of petite cut diced tomatoes
  • 1 cup shredded mozzarella cheese
Preheat the oven to 350F. Sprinkle both sides of the chicken breasts with garlic powder. Heat the oil in a large skillet over medium heat. Add the chicken and cook for 10 minutes per side. Place the chicken breasts, side by side, in a large baking dish (I like to use a 9 X 13 glass pan).

In a small bowl, combine the ricotta with the oregano, salt and pepper until blended. Spoon 1/4 of the cheese mixture onto each chicken breast and 1/4 of the tomatoes on top of the cheese mix. Sprinkle mozzarella cheese over the top generously. Bake for 20 minutes or until the largest breast can be cut in half and have no pink in the center.

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