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: 04-01-2004
In reply to: susieleigh
Tue, 07-27-2004 - 4:31pm
I do that eggplant thing too - but with zucchini.
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iVillage Member
Registered: 03-05-2004
In reply to: susieleigh
Tue, 07-27-2004 - 4:54pm
That's funny - I agree! I used to only like eggplant in eggplant parmesan. Once you cook eggplant in a tomato/cheese casserole it becomes really good, though. Might be worth a try! It really looks like lasagna, too, so you might fool him into trying it!
iVillage Member
Registered: 03-05-2004
In reply to: susieleigh
Wed, 07-28-2004 - 8:29pm
Hi,

I made this tonight to rave reviews from dh. This is a keeper.

A couple of changes:

I used minced real garlic instead of powder -- just spread it on the raw chicken breast prior to browning it.

I decided to try pounding the breast flat, then cooking & spreading with ricotta, then rolling up. Next time, I would just roll it up with the ricotta (and minced garlic) but not cooking it, because it doesn't roll as easily. But then you'd have to make sure it cooks through in the oven.

A thumbs up for this one!

Rebecca

iVillage Member
Registered: 07-19-2004
In reply to: susieleigh
Wed, 07-28-2004 - 9:06pm
Made this last night. It was great. Loved it.

Thank you for posting the recipe.

iVillage Member
Registered: 07-29-2004
In reply to: susieleigh
Sat, 07-31-2004 - 7:52pm
I made this tonight for dinner, but I changed it just a little bit. I used thin chicken breast cutlets (and only cooked them in the skillet for 3 or 4 minutes per side). I used minced garlic in the ricotta, and italian seasoning instead of just oregano. I also mixed garlic, minced onion, salt, pepper, and italian seasoning into the crushed tomatoes. I baked it for 20 minutes, but I think it would have been done after 15 because the chicken was so thin. It was really good though!
iVillage Member
Registered: 04-01-2004
In reply to: susieleigh
Sun, 09-19-2004 - 1:45pm
Bumping this up for new members.
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