Dugan's Kitchen

Great meals made easy!

Italy Comes to Your Kitchen – Chicken Capri

Over the years a lot of people have tried to reduce the amount of red meat they consume, and we are among that group. Now we eat a lot of chicken, which sometimes can get boring, so I’m always looking for more interesting ways to prepare chicken.  A few years ago I looked into the South Beach Diet®, which works if you really follow it carefully. I haven’t in a while, but I did find some recipes that I really liked and continue to use; Chicken Capri is one of them. It is easy enough for everyday meals, but looks and tastes special enough for guests.

As always, I made a few adjustments to the original recipe, so here is my version.

Chicken Capri

  • Servings: 4
  • Difficulty: Easy
  • Print


Browned chicken breasts

Browned chicken breasts

  • 1 cup reduced-fat ricotta cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves
  • 3/4 teaspoon garlic powder (you can use more to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 cup grape tomatoes (cut into quarters), or use canned crushed tomatoes
  • shredded or sliced mozzarella cheese


  1. Put the chicken breasts between two pieces of parchment paper, or wax paper, and pound them down until they are all the same thickness, (chicken breasts can be very thick; this recipe works better if the chicken is thinner, so either pound them or butterfly them for maximum flavor).

    Add ricotta mixture, tomatoes, and mozzarella

    Add ricotta mixture, tomatoes, and mozzarella

  2. Rub both sides of the chicken with the garlic powder.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for 10-12 minutes per side, depending on the thickness of the breasts.
  5. Place the chicken breasts, side by side, in a large baking dish and allow to cool.
  6. In a food processor (or use a bowl and whip the ingredients), combine the ricotta with the oregano, salt, and pepper, and blend well.
  7. When the chicken has cooled a bit, spoon 1/4 cup of the ricotta cheese mixture onto each breast.
  8. Top the cheese mixture with the tomatoes.
  9. Then add the slice of mozzarella cheese (or about 1/4 shredded mozzarella), on the top of each breast.
  10. Bake in a 350° oven for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170°.

    Mmmmmm...a taste of Italy!

    Mmmmmm…a taste of Italy!

I like to serve this dish with a salad and pesto pasta, or a risotto.








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This entry was posted on July 22, 2015 by in Dinner, Italian and tagged , , , .

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