1 cup reduced-fat ricotta cheese
1/2 tsp dried oregano
1/4 tsp Morton Lite Salt
1/4 tsp ground black pepper
4 (6 or 8 oz) boneless, skinless chicken breast halves, size according to plan
1/2 tsp garlic powder
1 tsp extra-virgin olive oil
1 cup crushed tomatoes, no added salt
4 (1/2 oz) slices reduced-fat mozzarella cheese
In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
Rub the chicken with the garlic powder. Heat the oil in a large skillet coated with cooking spray over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.
Preheat the oven to 350°F.
Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170°F and the juices run clear.
Makes: 4 servings
Serving size: 1 chicken breast
LA Exchange: 1 Protein, 1 Vegetable, 1 Dairy, 1 Condiment