Ingredients
-
4
-
1/2
-
1
-
1/4
-
1/4
-
2
-
4
-
1/2
-
2
-
4
-
-
-
-
-
Directions
Chicken Capri (SB Diet Phase 1),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.,Excellent dish..chicken was so tender and juicy. I’ve made this many times,I printed this out 6 years ago and finally made it last week. I did substitute a couple of things – but no loss of flavor! For the oregano and parsley, I just used Italian seasoning instead, and for the crushed tomatoes used spaghetti sauce because I already had it opened. I liked that the chicken was browned beforehand to give it nice color and flavor. In addition, I cut the chicken in half so it was not so thick. used more (used full fat) ricotta than called for and did not bother with the mozzarella cheese on top as I felt it was cheesy enough without it. So, this was a big hit, even with the picky teenager, plus, it’s low carb, which is great. Thanks for posting this delicious recipe, CookbookCarrie, I will make it again soon!
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Steps
|
1
Done
|
In a Small Bowl Mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley Together Until Well Blended. |
|
2
Done
|
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
Done
|
When Done Remove to a Shallow Casserole Dish to Cool Slightly. |
|
4
Done
|
Preheat Oven to 350 Degrees. |
|
5
Done
|
Spoon 1 Heaping Serving Spoon of Ricotta Mixture Onto Each Chicken Breast and Top With 1 Tablespoons of Crushed Tomatoes. |
|
6
Done
|
Place One Slice of Mozzarella Cheese on Each One and Place in the Top Rack of the Oven. |
|
7
Done
|
Bake For 20 Minutes Until a Meat Thermometer Registers 170 Deg. Farenheit |
