1 C. reduced-fat ricotta cheese
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
4 boneless, skinless chicken breast halves
1/2 tsp. garlic powder
2 T. extra virgin olive oil
1 C. 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 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. Spoon 1/4 C. of the cheese mixture and 1/4 C. 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.

Yield: 4 servings
Calories: 340
Fat: 15g
Fiber: 1g