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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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
Thank you for posting the recipe.
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