Guest guest Posted January 8, 2006 Report Share Posted January 8, 2006 Donna sent this recipe around last week. We tried it today and it is FABULOUS! The most satisfying meal I've had in a very long time and one that I could prepare for everyone. I used the ricotta cheese and to adapt it for the family I used a couple tbl. of spaghetti sauce instead of the tomatoes. I pounded the chicken to about 1/2 in. and didn't cook all the way through, just threw it in the oven with the ricotta and added mozz. at the end. Excellent! Pam Chicken Capri The Chicken Capri was very good and easy to make. The recipe comes from the orange (or gold) SBD Cookbook, page 214. Chicken Capri serves 4 1 c reduced-fat ricotta cheese (I used low-fat cottage cheese) 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 4 boneless, skinless chicken breast halves 1/2 tsp garlic powder (I had to use more) 2 Tbsp olive oil 1 c crushed tomatoes 4 slices reduced-fat mozzarella cheese In a blender or food processor, combine ricotta with oregano, salt, and pepper. Process to blend. Rub the chicken with the garlic powder. Heat 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 oven to 350 degrees. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice of mozzarella. Bake for 20 minutes or until a thermometer inserted in the thickest portion of a breast registers 170 degrees and juices run clear. Donna Quote Link to comment Share on other sites More sharing options...
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