Chicken Capri is a good low carb dish. We had a green salad with it but if you don't care about the meal being low carb by all means add some nice crusty garlic bread. I liked the dish but next time I may pound down my chicken breast. I'm not a fan of a big thick chicken breast. You can experiment with it as well and just remember to adjust the cooking time. It's easy to make and doesn't take a lot of time.
4 boneless skinless chicken breasts
1/2 teaspoon dry italian herbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup reduced-fat ricotta cheese
1 tablespoon or so olive oil for pan
1 can stewed tomatoes
4 slices low fat Mozzarella or provolone cheese (or more)
In a bowl blend ricotta, herbs, salt, and pepper with spoon. Set aside.
Sprinkle chicken breasts with garlic powder. Heat oil in skillet over medium heat. Add chicken and brown a little and cook for 7-10 minutes on each side.
Spray baking dish with cooking spray. Remove chicken from skillet and add to baking dish. Spoon 1/4 cup ricotta cheese mixture on top of each breast. Gently spoon a little stewed tomatoes on top of that (just some tomato pieces) and then put the rest in the pan around chicken and top with mozzarella cheese.
Bake uncovered in oven for about 20 minutes or until chicken is done. When you take the chicken out of the oven sprinkle with fresh basil.