Ingredients
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1/2 teaspoon dried oregano
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1 teaspoon fresh parsley, finely minced
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1/4 teaspoon salt
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1/4 teaspoon fresh cracked pepper
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2 tablespoons parmesan cheese
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1/2 teaspoon garlic powder
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2 tablespoons extra virgin olive oil
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4 tablespoons crushed tomatoes
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4 slices reduced-fat mozzarella cheese
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4 boneless skinless chicken breast halves
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4 tablespoons low-fat ricotta cheese (Part Skim)
Instructions
- In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.
- Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.
- When done remove to a shallow casserole dish to cool slightly.
- Preheat oven to 350 degrees.
- Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.
- Place one slice of mozzarella cheese on each one and place in the top rack of the oven.
- Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit