This Chicken Capri Parmigiana Pasta recipe originally came from an ad in a magazine. I’ve lost the original recipe, since first making it but I’ve made it so many times over the years, no recipe is required!
One of my husband’s favorites, this Chicken Capri Parmigiana is so easy and delicious! I hardly ever make it. I know that makes no sense, but the reason I avoid making it is that is too good for me to resist! The ricotta is not my friend. I usually make it for him when he remembers to request it, and make myself a plain piece of chicken.
This time I couldn’t resist so I took 3 lactaid tablets and made out fine, two nights in a row! Although, I wouldn’t try it on a regular basis!
With about 10 minutes prep and another 20-30 minutes to finish in the oven, dinner can be on the table! Use boneless, skinless chicken breasts for this recipe. Brown the chicken in an oven proof skillet. Once the chicken is browned on both sides, top the chicken with a mixture of ricotta, fresh basil, parsley and oregano, chopped. Then top that with the canned stewed tomatoes.
Bake them for 20 to 30 minutes, until internal temperature reaches 165°F. Top with shredded or sliced mozzarella, return to the oven until mozzarella gets golden brown on the top. Cook the pasta, according to package directions and serve with the hot pasta and grated, fresh Parmesan. Look at what a beautiful dish it is! Great for any day of the week! Easy cleanup, too because it’s just the one skillet! Win, win!
See how the sauce turns out so cheesy?? Yum! I want to eat it again, just looking at it but I must wipe it from my memory banks for a while! I should make this Pasta with Chorizo Sausage and fried Basil! Much easier on my digestive system!
Chicken Capri Parmigiana
This Chicken Capri Parmigiana is cheesy and so delicious!
- 4 large, boneless, skinless chicken breasts
- 2 cups ricotta
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 2 tsp fresh oregano, chopped
- 2 eggs
- 2 tsp salt, to taste
- 2 tsp. pepper, to taste
- 2 cans 14 oz. stewed tomatoes
- 10 slices mozzarella, thin
- fresh Parmesan cheese, grated
Season chicken with dried garlic, salt and pepper.
Heat oven proof skillet over high heat with a coating of olive oil. Add chicken and brown on both sides.
Meanwhile, beat eggs in a medium bowl. Add Ricotta and spices, plus salt and pepper. Add more dried garlic, if desired.
Preheat oven to 350°F.
When chicken is done browning, top chicken with ricotta mixture. Then add stewed tomatoes to pan. Cover pan with lid or aluminum foil. Bake for about 30 minutes, depending on size of breasts.
When chicken has an internal temperature of 165°F, place the mozzarella cheese on top. Raise oven temp broil. Watch carefully, not to burn. Just broil until the cheese is golden brown.
Remove from oven. Grate fresh Parmesan on top. Serve with pasta of your choice, cooked according to package directions. Garnish with additional fresh herbs, if desired.