Chicken Capri (SB Diet Phase 1) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great recipe that I adapted from the SB Diet cookbook. Great for Phase 1 or beyond. This is pretty close to the original, with a few changes. Ingredients:
4 tablespoons low-fat ricotta cheese (part skim) |
1/2 teaspoon dried oregano |
1 teaspoon fresh parsley, finely minced |
1/4 teaspoon salt |
1/4 teaspoon fresh cracked pepper |
2 tablespoons parmesan cheese |
4 boneless skinless chicken breast halves |
1/2 teaspoon garlic powder |
2 tablespoons extra virgin olive oil |
4 tablespoons crushed tomatoes |
4 slices reduced-fat mozzarella cheese |
Directions:
1. In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.
2. Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.
3. When done remove to a shallow casserole dish to cool slightly.
4. Preheat oven to 350 degrees.
5. Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.
6. Place one slice of mozzarella cheese on each one and place in the top rack of the oven.
7. Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit
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