"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Tuesday, September 13, 2011

Chicken Capri



This recipe is from the South Beach cookbook and I only made a couple little changes and it was really yummy. I love that it's getting cooler outside so I can finally (comfortably!) use my oven again :)



Chicken Capri

Ingredients:
4 boneless skinless chicken breasts, pounded to an even thickness
1-2 tsp. garlic powder
1 tbsp. olive oil
1 c. low fat ricotta cheese
Salt and pepper to taste
1/2 tsp. italian seasoning
1 c. canned petite diced tomatoes
1/2 c. shredded mozzarella cheese (I used sharp cheddar instead)
1/4 c. grated parmesan cheese

Directions:
Preheat oven to 350. Heat the olive oil in a large skillet over medium. Rub the chicken breasts with the garlic powder and place in the hot skillet. Cook for 5 minutes on each side. Meanwhile, combine the ricotta, salt, pepper and italian seasoning. Stir well and set aside.
After the chicken has cooked 5 minutes on each side (does not need to be fully cooked) place side by side in a baking dish. Top each breast with 1/4 cup of the ricotta cheese mixture. Spoon 1/4 cup of the diced tomatoes over the ricotta. Next, evenly sprinkle the shredded cheese on top follwed by the parmesan. Bake in the preheated oven for 20 minutes. Makes 4 servings.


3 comments:

  1. Can I leave out the tomatoes? :)

    ReplyDelete
  2. I've made this recipe before. It's quite tasty.

    ReplyDelete
  3. Tara, you could I guess...but it wouldn't be the same! :)

    ReplyDelete