Capri Chicken

Laura T

-1 c. low-fat ricotta cheese
-1/2 tsp. dried oregano
-1/4 tsp. salt
-1/4 tsp. pepper
-4 boneless, skinless chicken
breast halves
-1/2 tsp. garlic powder
-2 T. extra-virgin olive oil
-1 c. crushed tomatoes
-4 slices low-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°. Spoon 1/4 cup of the cheese mixture and 1/4 cup of the tomatoes onto each chicken breast. Top each chicken breast with 1 slice of mozzarella. Bake for 20 minutes.