Recipe from The South Beach DietŪ Quick & Easy Cookbook.
This dish tastes like it took you all day, but it can be done in 30 minutes. The chicken goes especially well with a crisp garden salad.
1 cup reduced-fat ricotta cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1 large garlic clove
2 tablespoons extra-virgin olive oil
1 cup crushed tomatoes
4 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 clove. 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.
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.
15 total g fat (5 g saturated fat)
115 mg cholesterol
6 g carbohydrate
44 g protein
1 g fiber
470 mg sodium