1 cup reduced fat ricotta cheese
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp graound black pepper
4 boneless, skinless chicken breasts
1/2 tsp garlic powder
2 tbsp 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. Heat oil in skillet over medium high heat. Add the chicken and cook for 12 minutes per side. Place the chicken in a large baking dish. Preheat oven to 350.

Spoon 1/4 of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each breast with 1 slice mozzarella cheese. Bake for 20 minutes.

Serves 4

I made this recipe from the SB cookbook and found it to be bland. What did you add to spice it up??

I love this recipe...we've made it 4 times in the last couple of weeks......I didn't add anything except more garlic powder.

Jenn

We also love the chicken Capri...I add more oregano though and much more gah-lic on the chicken!


Elaine
Down 44, 45 to go!

We thought it was pretty good, but it definitely calls for more kick. Next time I'll add more!

I also think it needs a little more seasoning than called for in the book. I also season the ricotta cheese with garlic powder, salt and pepper, and oregano before spreading on the chicken breast. Very yummy recipe though.

question could you bake the chicken for 25 min @ 350 then top it with the stuff and bake for another 20?

yes, but the flavor would be different. You wouldn't get that seared meaty chicken taste. I don't pan sear it for 12 min, just enough to give it some nice color on each side then I pop it in the oven.