This is an old recipe I forgot I had! This one is really easy to make and tasty! I was a huge fan of The South Beach Diet when it came out back in 2004. I have all 3 of their cookbooks and they focus on "good" carbs that are high protein food items. This one goes really well with a crisp garden salad. And yes, it is Gluten Free! It is high in protein and low in carbs! You'll really enjoy this one!
Ingredients:
- 1 cup reduced-fat ricotta cheese
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 boneless, skinless chicken breasts
- 1/2 tsp garlic powder
- 2 tablespoons extra virgin olive oil
- 1 cup crushed tomatoes
- 4 slices reduced-fat mozzarella cheese
Directions:
- With a mixer, combine the ricotta cheese with oregano, salt and pepper.
- Rub the chicken with the garlic powder
- Heat oil in a large skillet over medium high heat. Add the chicken and cook for 12 minutes per side. NOTE: Your chicken will not be done!
- Place the chicken breasts side by side in a large baking dish and allow to cool.
- Preheat over to 350F
- 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 cheese.
- Bake for 20 minute, or until a thermometer inserted in the thickest portion of a breast registers 170F and juices run clear.
Makes 4 Servings
Nutrition Per Serving
340 calories, 15g fat, 5g saturated fat, 44g protein, 6g carbohydrate, 1g dietary fiber, 115mg cholesterol, 470mg sodium
