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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the South Beach Diet Cookbook by Dr. Arthur Agatston. This is for phase 1. Ingredients:
1 cup reduced-fat ricotta cheese (i used low-fat cottage cheese) |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves |
1/2 teaspoon garlic powder |
2 tablespoons olive oil |
1 cup crushed tomatoes (i used marinara sauce) |
4 slices reduced-fat mozzarella cheese |
Directions:
1. In a blender or food processor, combine ricotta with oregano, salt, and.
2. pepper. Process to blend.
3. Rub the chicken with the garlic powder. Heat oil in a large skillet over.
4. medium-high heat. Add the chicken and cook for 12 minutes per side. Place.
5. the chicken breasts, side by side, in a large baking dish and allow to cool.
6. Preheat oven to 350 degrees.
7. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken.
8. breast. Top each chicken breast with 1 slice of mozzarella. Bake for 20.
9. minutes or until a thermometer inserted in the thickest portion of a breast.
10. registers 170 degrees and juices run clear.
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