You already heard that I love spaghetti, so when you add another favorite, chicken, most of you think Chicken Parmesan. So, when I discovered this delicious alternative to the Italian favorite, breaded chicken with cheese and sauce-it became a staple at our house, but we call it Chicken Capri-
Start with some high quality chicken!
I hope you love it, too!
Chicken Capri
1 c. reduced fat (RF) ricotta cheese
½ tsp dried oregano
¼ tsp each salt and pepper
4 bnls, skinless chicken breast (I usually get 6 smaller)
½ tsp garlic powder
2 tbs extra virgin olive oil (evoo)
1 c. crushed tomatoes
RF mozzarella cheese, slices or shredded
If you don’t care for the healthier wheat pastas, try the veggie based ones!
Preheat oven to 350* Rub chicken with garlic powder and brown in pan with evoo. 12 min per side. Process first four ingredients-ricotta, oregano, salt/pepper while chicken browns. Place chicken in baking dish, top with ricotta cheese mixture, tomatoes and slice or sprinkle of moz cheese and bake for 25-30 min- depending on thickness/ size of breasts-to 170* internal temp and juices run clear.
Serve over wheat or veggie based pasta!
Chicken recipe only: Per serving: 340 cal, 15 g fat, 44 g protein, 6 g carb, 1 g fiber, 115 mg chol, 470 mg sodium
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