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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Recipe for juicy chicken with cheese and tomato melted on top. 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 tablespoon garlic powder |
2 tablespoons extra virgin olive oil |
1 cup crushed tomatoes |
4 slices reduced-fat mozzarella cheese |
Directions:
1. Combine the ricotta with the oregano, salt, and pepper. Blend together.
2. Pretreat a large baking dish with PAM or rub the bottom with some olive oil so it doesn't stick.
3. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes per side. You'll be tempted to move the chicken around but don't for at least 7 minutes, then check to see that it's not burning. Turn it over and do the same on the other side. Place the chicken breasts, side by side, in a lorge baking dish and allow to cool.
4. Preheat the oven to 350°F.
5. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. You can be liberal. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the chicken registers 170°F.
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