I made this originally from the South Beach Diet Cookbook. I enjoyed the cookbook but found many of the dishes were a little outside my hubby’s comfort zone. This one thankfully was not. I made it one night my in-laws were over. It was delicious and just fancy enough to make a good impression, but it was wicked easy to make.
1 C reduced fat ricotta cheese
1/2 tsp dried oregano
1/4 tsp salt
4 boneless chicken breasts
1/2 tsp garlic powder
2 Tbsp olive oil
1 C crushed tomatoes
4 Slices reduced fat mozzarella cheese
Get out your food processor, or a blender if you don’t have one ~ either one will work. Combine the ricotta, oregano, salt and pepper. Blend it up.
Sprinkle each chicken breast with garlic powder ~ I always use a little extra, we love garlic. Grab a large skillet, and add your oil. Then place your chicken breasts in and cook them for about 12 minutes on each side.
Once they are cooked place them in a baking dish next to each other, and allow them to cool.
Preheat your oven to 350 degrees.
Divide your cheese mixture into four portions and put each portion on top of each chicken breast. Then add about a quarter cup of tomatoes to the top of each mixture on the chicken breasts. Top it off with a slice of Mozzarella on each of the pieces of chicken.
Slide it in the oven and bake it for about 20 more minutes. Make sure the juices run clear and it is thoroughly cooked before you remove the chicken.
I usually add a salad to this meal, and it is more than enough. If you have a bread fanatic at your house, like I do, you can add crescent rolls or some other type of bread to go along with this. The chicken itself is very filling with the cheese and tomato topping, so don’t worry about people not having enough to eat.
This is a really nice easy chicken dish. It takes a bit to cook, but it’s really simple to make. It is fancy enough to impress the in-laws, but easy enough for a weeknight dinner. The whole family liked this one. The in-laws included.
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