1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes (I used spaghetti sauce instead)
4 slices part-skim mozzarella cheese (next time I'll use shredded mozzarella)
In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a meat thermometer reads 170°. Yield: 4 servings.
Nutrition Facts: 1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.
This recipe was a hit with everyone and has already been requested to be a repeat dish. Very tasty and easy to make.
This sounds DELISH!
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