Ingredients:
- 4 slices mozzarella cheese
- 1 cup ricotta, skim
- 1/2 tsp garlic powder
- 1/2 tsp ground oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsps virgin olive oil
- 4 breasts, bone and skin removed chicken breasts
- 1 cup chopped or sliced tomatoes
Directions:
- 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 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 (180° C).
- 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 (75° C) and the juices run clear.
Serves: 4