Chicken Capri

iVillage Member
Registered: 07-15-2004
Chicken Capri
16
Fri, 07-23-2004 - 9:00am
From SBD cookbook page 214 (Phase 1)

1 c. reduced -fat ricotta cheese

1/2 t. dried oregano(I used ground oregano)

1/4 t. salt

1/4 t. ground black pepper

4 boneless,skinless chicken breasts

1/2 t. garlic powder

2 T. extra virgin olive oil

1 c. crushed tomatoes

4 slices reduced-fat mozzarella cheese

In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.

Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.

Preheat the oven to 350.

Spoon 1/4 cup of the cheese mixture and 1/4 cup tomotes onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170 and the juices run clear.

Makes 4 servings.

Nutrition Facts:

Per serving:340 calories, 15g fat, 5 g saturated fat, 44 g protein, 6 g carbohydrate, 1 g dietary fiber, 115 mg cholesterol, 470 mg sodium

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iVillage Member
Registered: 07-08-2004
In reply to: susieleigh
Fri, 07-23-2004 - 1:19pm
I made this last night and it is very tasty. The only thing I changed was putting the ricotta and spices in my blender-- I didn't think that was necessary to blend them and mostly I didn't want to get the blender dirty just for that. LOL I stirred it real well and it blended just fine. : )

Susan

iVillage Member
Registered: 07-19-2004
In reply to: susieleigh
Fri, 07-23-2004 - 2:32pm
THis looks so good. Can't wait to try it. Thanks for posting the recipe.

iVillage Member
Registered: 05-16-2003
In reply to: susieleigh
Fri, 07-23-2004 - 4:18pm
I made this the other night as well and I agree that it was yummy!

My modifications included some additional herbs (fresh rosemary & basil, just because I had some) and fresh mozzarella balls sliced in half (because I didn't have any slices).

My husband loved this as well. His suggestion was to pound the chicken breast out so it was thinner and then roll it around the ricotta and top with the tomatoes and mozzarella. This recipe also got him thinking of how to make a "lagasna" type dish layered with thin chicken and a vegetable like eggplant or zucchini.

Yummmm... makes me want to make this again and experiment some more!

Enjoy!

iVillage Member
Registered: 03-25-2003
In reply to: susieleigh
Fri, 07-23-2004 - 11:26pm
Loved this one!!!! Going to make it again this week.

Deb

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iVillage Member
Registered: 09-08-2003
In reply to: susieleigh
Sat, 07-24-2004 - 1:05am
Thanks for posting this - it looks great. One question: do you saute it for 12 minutes or 2 minutes. I don't normally cook chicken breasts but from recipes I've seen, it's usually a short time to saute, and a longer time in the oven. Thanks!
iVillage Member
Registered: 07-08-2004
In reply to: susieleigh
Sun, 07-25-2004 - 3:42pm
I had mine in the pan and I thought 12 minutes was waaaaay to long. They were very brown on the outside after half of that. Next time I will just watch them and go with whatever time looks good. LOL

tejspb (I think I got that right), your husband's idea sounds good. The chicken seemed to thick so I will probably pound mine thinner or buy smaller chicken filets next time. If he comes up with that lasagna idea, let me know. : )

Susan

iVillage Member
Registered: 09-08-2003
In reply to: susieleigh
Mon, 07-26-2004 - 12:26am
I bought the cookbook and it says 12 minutes - I also cooked it a bit less. It was delicious!
iVillage Member
Registered: 07-15-2004
In reply to: susieleigh
Mon, 07-26-2004 - 8:57am
The recipe says 12 minutes. I think mine only took about 10 mins per side. It will depend on the thickness of your chicken breast.
iVillage Member
Registered: 03-05-2004
In reply to: susieleigh
Tue, 07-27-2004 - 1:55pm
Hi Susan,

I make a lasagna the usual way (except, use low fat mozzarella & ricotta, and low/no sugar tomato sauce) but instead of noodles, I cut eggplant into lengthwise strips (you can alternatively use squash or zucchini). No need to peel it or cook it ahead of time. I use ground turkey in the tomato sauce, but you could probably figure out how to use chicken.

Just thought I'd share the idea -- it's really yummy, you hardly miss the noodles!

Rebecca

iVillage Member
Registered: 07-15-2004
In reply to: susieleigh
Tue, 07-27-2004 - 3:50pm
I would like to try that but my DH says he does not like eggplant. I might try it on him one day and see if he notices! Thanks for the idea!

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