Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Breakfast: water, spinach quiche, plain yogurt (with Equal and cinnamon) Snack: celery sticks and light Laughing Cow cheese wedge Lunch: large salad (romaine, purple cabage, red onion, cucumber, shrimp, balsamic vinegarete dressing) Snack: fat-free refried beans with a bit of grated cheddar cheese Dinner: small salad (romaine, purple cabage, red onion, cucumber, balsamic vinegarete dressing), Chicken Capri (recipe below), bowl roasted vegetable soup. Snack: I'm so full, no snack or Jell-O for dessert 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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