Chicken Capri
One dish, two cheeses, and a lot of flavor! Chicken Capri is so easy to make and should only take about half an hour to put together.
Servings: 6
Equipment
Ingredients
For The Chicken:
- 3 large chicken breasts halved horizontally to make 6 fillets
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt or as needed
- 1/2 cup oil for frying
For The Sauce:
- 14 ounces 400 g tomato passata (sauce)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Salt to taste
For The Topping:
- 1 1/2 cup part-skim ricotta cheese
- 1 teaspoon dried oregano
- 8 ounces 250 g mozzarella cheese sliced or shredded
- 2 tablespoons fresh chopped parsley or basil
Instructions
For The Chicken
- Preheat your oven to 430°F |220°C. Lightly grease a baking sheet/ tray with a cooking spray. Keep aside.
- In a shallow dish combine the flour, onion powder, garlic powder, black pepper and salt. Dredge each chicken fillet in the flour mixture to coat evenly.
- Heat oil in a large skillet over medium-high heat. When it is hot, add the chicken and cook until golden and crispy on both sides, about 4 minutes per side. Cook the chicken in batches not to overcrowd the skillet. Transfer on the prepared tray.
- Top each fillet with about 1/3 cup of tomato sauce and 1/4 cup of ricotta cheese, and with 2-3 slices of mozzarella cheese.
- Bake in the preheated oven for 10 minutes or until the cheese is melted.
- Sprinkle with parsley or basil. Enjoy!
For The Sauce
- In a small bowl combine tomato passata, salt, pepper, onion and garlic powder.
For The Ricotta Cheese
- Mix together the ricotta cheese and dried oregano. You can also season it with salt and pepper if desired.
Video
Nutrition
Calories: 517.89kcal | Carbohydrates: 23g | Protein: 43g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 745mg | Fiber: 1g | Sugar: 2g