 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From the South Beach Diet Cookbook Ingredients:
1 cup reduced-fat ricotta cheese |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
4 boneless skinless chicken breast halves |
1/2 teaspoon garlic powder |
2 tablespoons extra virgin olive oil |
1 cup crushed tomatoes |
4 slices reduced-fat mozzarella cheese |
Directions:
1. In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
2. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minute per side. Place the chicken breast, side by side, in a large baking dish and allow to cool.
3. Preheat the oven to 350 degrees.
4. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomoatoe onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 min/, or until a thermometer inserted in the thickest portion of a breast registers 170 degrees and the juices run clear.
|
|