19 Apr 1, 2, 3 Chicken Capri
4 boneless “skinless” chicken breasts (halved lengthwise)
|Preheat oven to 350°F|
Place in a food processor or blender, the thyme, oregano, pepper, salt, and ricotta cheese; blend ingredients all together.
Cut the breasts in half lengthwise to make a total of 8 fillets. Rub each fillet with garlic powder. Over medium-high heat, let the olive oil to be heated in a large skillet. Place the chicken in the skillet and cook each side for approximately 12 to 15 minutes. In a large baking dish, lay the chicken down side-by-side until it cools down.
On top of each fillet, first spoon about ¼ cup of the blended mixture. Then, on top of the blended mixture, spoon about ¼ cup of the tomatoes. Finally, top each fillet with a thin slice of mozzarella or Monterey Jack cheese.
Place the baking dish in the oven for approximately 20 minutes or until a thermometer inserted in the thickest portion of a fillet registers 170°F or the juices from a fillet run clear.
• Thin slices of mozzarella or Monterey jack cheese from the deli work nicely with this dish. I usually cut the slices in half and place one on top of each breast.