Chicken Capri
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| Fri, 07-23-2004 - 9:00am |
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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Susan
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!
Deb
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
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
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