Chicken Capri

[pacific breeze]

Chicken Capri
Recipe from The South Beach Diet® Quick & Easy Cookbook.
Serves 4

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.

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 large garlic clove
2 tablespoons extra-virgin olive oil
1 cup 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 clove. 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.

Nutritional Information:
340 calories
15 total g fat (5 g saturated fat)
115 mg cholesterol
6 g carbohydrate
44 g protein
1 g fiber
470 mg sodium

[Algernon]

Thanks for yet another winner, PB! I made this last night and it was really good. I cranked the oven up to 400 for the last 6-10 minutes so that the mozerella got a little brown and bubbly. Mmmmmmm..... I served it with brussels sprouts and thick crusty garlic bread.

[pacific breeze]

Thanks. Now I have to make it some time. It just sounded very good and easy.

[Algernon]

Just a tip to make it simpler...I found it unnecessary to put the ricotta and seasonings in a food processor. Just stirred it up really well in a bowl. Didn't feel like dirtying anything else up, lol.