1 c. reduced fat ricotta cheese
1/2 t. dried oregano
1/4 t. salt
1/4 t. black pepper
4 boneless, skinless chicken breasts
1/2 t. garlic powder
2 Tbls. extra virgin olive oil
1 c. crushed tomatoes (add a little dried basil to tomatoes) or use Italian-style crushed tomatoes
4 slices mozzarella cheese
With a hand mixer, combine the ricotta, oregano, salt and pepper and beat until smooth.
Rub the chicken with the garlic powder. Heat oil in a large skillet, over med-high heat. Add the chicken and cook for 8-10 minutes per side (12 minutes if chicken breasts are large). Place chicken breasts, side by side, in a large baking dish and allow to cool a bit.
Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with a slice of mozzarella cheese.
Bake for 20 minutes, or until thermometer inserted in the thickest part of the breast registers 170 degrees and juices run clear.