Chicken Capri

What type of meat and cheese did we have last night, you ask???? It was chicken and cheese. Honestly, I think I am going to take a meat and cheese sabbatical when Phase 1 of SBD is over. Be prepared for some vegetarian, pasta, and seafood goodies next week, people. Despite the fact that I am getting a little tired of meat and cheese, this chicken was really good. I think my favorite part of this meal was the yummy roasted asparagus. The SBD has really made me appreciate fruits and vegetables.

Chicken Capri
Adapted From: fatsecret.com; By: anicolet via The South Beach Diet Cookbook

Ingredients:
4 slices mozzarella cheese or 1 cup of shredded mozzerella
1 cup ricotta, skim
1 tablespoon garlic powder (more if needed)
1 tsp ground oregano
1/2 cup fresh basil leaves
salt and pepper to taste
2 tablespoons of olive oil or any neutral-flavored oil (I used grapeseed)
4 breasts, bone and skin removed chicken breasts
1 cup chopped or sliced tomatoes

Directions:
Preheat the oven to 350 degrees.

In a blender or food processor, combine the ricotta with the oregano, basil leaves, and a pinch of salt and pepper. Process to blend and set aside.

Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes per side, or until browned.

Place the chicken breasts, side by side, in a large baking dish, let cool slightly.

Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozzarella (or 1/4 cup of mozzarella if you are using shredded).

Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170° F (75° C) and the juices run clear.





The Result:
This was tasty, and it probably would have gone over a little better if I wasn't doing SBD Phase 1. As I mentioned above, the overload of meat and cheese is getting to me. I am usually not a huge ricotta fan, but I think it worked well in this application (although, I did add some fresh basil to it). This would be something I would make again...but only after I have been meat and cheese-free for awhile.