Quick Chicken Capri Question

iVillage Member
Registered: 08-07-2007
Quick Chicken Capri Question
3
Sun, 02-03-2008 - 5:21pm

Cathy posted a yummy sounding recipe for Chicken Capri (below) a while back and it is on menu for this week, but I had a quick question.  The recipe says to cook the chicken in a pan for 12 minutes per side, then bake about 20 minutes.  It says the same in the SB Cookbook, but this seems like a very long time (particularly since the recipe also says it can be completed in 30 minutes).  For anyone who had made this, is the chicken dry?  Do you actually cook it less and, if so, for how long?  Thanks for any input!


Chicken Capri


Phase 1
Serves 4
Description
This dish tastes like it took you all day, but it can be done in 30 minutes. The chicken goes especially well with a crisp garden salad topped with any South Beach Diet®-approved dressing.
Ingredients
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 breast halves
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 cup crushed tomatoes
4 slices reduced-fat mozzarella cheese
Instructions
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°F.
Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes 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°F and the juices run clear.

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iVillage Member
Registered: 12-06-2007
Sun, 02-03-2008 - 5:25pm

I've only made this once, and I think I just eyeballed it and cooked it until brown and somewhat cooked through, then finished it off in the oven.


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iVillage Member
Registered: 10-04-2006
Sun, 02-03-2008 - 7:30pm

When I have made it I did not cook it 12 min per side in the pan! I swear that must be a typo in the book.

I just get the pan really hot and sear/brown the chicken to give it a nice "crust", then put it in the oven. Probably 3min a side at the most in a HOT skillet. Then about 20 min in the oven - I usually use a probe thermometer so I don't really ever time things, I just pull them out once it reaches the right internal temp.

















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belizesig1
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iVillage Member
Registered: 08-07-2007
Mon, 02-04-2008 - 12:11pm
I agree that it MUST be a typo!
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