Chicken Capri Deluxe

I have made some version of this recipe at least a dozen times in the past 6 months. I’m not even sure if I’ve made it the same way twice. The original Chicken Capri recipe is on page 214 of The South Beach Diet Cookbook. Made as is, the recipe is great, but of course I have the need to tinker. My tinkering has included substituting an Italian spice blend, basil, diced tomatoes with real garlic, store-bought marinara sauce, or left over quick red wine tomato sauce for the original ingredients. A couple of days ago I actually made this “deluxe” version for a Sunday lunch with friends. Everybody loved it, and I didn’t spend hours in the kitchen. As a matter of fact, you can have dinner on the table in 40 minutes (even with the deluxe version of the recipe).

Chicken Capri Deluxe
1 ricotta whip recipe
15 oz can of strained tomatoes (crushed, sauce, drained diced tomatoes, store-bought marinara, or quick red wine tomato sauce)
2 cloves of garlic, minced
1 teaspoon of dried oregano
6 boneless, skinless chicken breast halves (sometimes I like to cut 3 large breasts in half)
1/4 cup of chicken broth
1 1/2 cups of shredded mozzarella
salt and pepper
olive oil

For the Ricotta Whip
1 (15 to 16 oz) tub of whole milk ricotta
1 egg
2 cloves of garlic
1/8 cup of freshly chopped parsley
1/8 cup of fresh rated Romano cheese
1/8 cup of fresh Parmesan cheese
salt and pepper
fresh basil

1) Heat oven proof pan for two minutes. Add a couple of tablespoons of olive oil to pan. Sprinkle one side of the chicken with salt and pepper and place seasoned side down in preheated pan. Sear for over medium heat for 8 minutes.

2) Sprinkle the other side of chicken with salt and pepper. Flip chicken. Add 1/4 cup of chicken broth, cover, and cook gently (medium to low heat) for 8 minutes. You’ll still be cooking these in the oven for additional time.

3) While chicken is cooking preheat oven to 350 degrees and make the ricotta whip by adding all the ingredients to a bowl and whip with a fork.

4) Prepare sauce by adding strained tomatoes, 2 cloves of garlic, and 1 teaspoon of oregano to a bowl and mix thoroughly.

5) After chicken is done cooking on the second side, turn off the heat. Top each chicken breast evenly with a large spoonful of the ricotta mixture.

6) Carefully top each chicken piece with tomato sauce and sprinkle evenly with cheese.

7) Bake until cheese is lightly brown and bubbly – about 20 minutes. Top with fresh basil and serve. Be sure to scoop all the surrounding melted sauce and cheese with each chicken breast.

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Chicken Capri Delux

July 21, 2011

Servings: 6

Prep: 7 min

Cook: 36 min

Total: 43 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• Chicken Capri Deluxe
• 1 ricotta whip recipe
• 15 oz can of strained tomatoes (crushed, sauce, drained diced tomatoes, or your favorite store-bought marinara)
• 2 cloves of garlic, minced
• 1 teaspoon of oregano
• 6 boneless, skinless chicken breast halves (sometimes I like to cut 3 large breasts in half)
• 1/4 cup of chicken broth
• 1 1/2 cups of shredded mozzarella
• salt and pepper
• olive oil
• For the Ricotta Whip
• 1 (15 or 16 oz) tub of whole milk ricotta (use reduced fat to strictly adhere to South Beach principles)
• 1 egg
• 2 cloves of garlic
• 1/8 cup of freshly chopped parsley
• 1/8 cup of fresh rated Romano cheese
• 1/8 cup of fresh Parmesan cheese
• salt and pepper
• fresh basil

Directions

• Step 1 1) Heat oven proof pan for two minutes. Add a couple of tablespoons of olive oil to pan. Sprinkle one side of the chicken with salt and pepper and place seasoned side down in preheated pan. Sear for 8 minutes.
• Step 2 2) Sprinkle the other side of chicken with salt and pepper. Flip chicken. Add 1/4 cup of chicken broth, cover, and cook for 8 minutes.
• Step 3 3) While chicken is cooking preheat oven to 350 degrees and make the ricotta whip by adding all the ingredients to a bowl and whip with a fork.
• Step 4 4) Prepare sauce by adding strained tomatoes, 2 cloves of garlic, and 1 teaspoon of oregano to a bowl and mix thoroughly.
• Step 5 5) After chicken is done cooking on the second side, turn off the heat. Top each chicken breast evenly with a large spoonful of the ricotta mixture.
• Step 6 6) Carefully top each chicken piece with tomato sauce and sprinkle evenly with cheese.
• Step 7 7) Bake until cheese is lightly brown and bubbly – about 20 minutes. Top with fresh basil and serve. Be sure to scoop all the surrounding melted sauce and cheese with each chicken breast.