I tried another new recipe on Monday night. I just haven't had a chance to post it yet. So, I'm getting to it today. I'm not 100% sure what I thought of the recipe. I liked it enough to try it again, but will probably play with it a little bit. The meal looked pretty and smelled good, but I didn't think it had enough flavor. I got this recipe from the South Beach Diet Cookbook, page 214. You can see in the photo that I made bread to go with it. French bread really is my favorite bread to make next to Cinnamon rolls.
Chicken Capri
- 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
- 1/2 teaspoon garlic powder
- 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 powder (maybe this is where I missed out on flavor. I didn't have garlic powder--surprise! so I just chopped up some fresh garlic and added it to the skillet in the next step.) 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 degrees.
- Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170 degrees F and the juices run clear.
340 calories, 15g fat, 44g protein, 6g carbs, 115mg cholesterol, 470mg sodium
No comments:
Post a Comment