Chicken Capri

This is from the South Beach Diet Cookbook

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
1/2 teaspoon garlic powder
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 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 degrees.
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.

Makes 4 servings.
Per serving: 340 calories, 15 g fat, 5 g sat. fat, 44 g protein, 6 g carbohydrate, 1 g fiber, 115 g cholesterol, 470 g sodium.

Melba's note: Sammie and I LOVE this! For those of you fluent or at least conversant in South Beach-ese, this is a phase one recipe. Sammie didn't believe me when I told him that. He thought I had just splurged. It's like Chicken Parmigiana, but lighter. I made it last night for Jennie (little sister) and my Dad. (Quick update on my life - I'm in SLC taking care of Dad after a mountain biking accident sent him in to hip surgery Sat. night. He's doing great.) They loved it!