| 1. |
In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
|
| 2. |
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. |
| 3. |
Place the chicken breasts, side by side, in a large baking dish and allow to cool.
|
| 4. |
Preheat the oven to 350° F (180° C).
|
| 5. |
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. |
| 6. |
Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170° F (75° C) and the juices run clear. |
| 7. |
Recipe from the South Beach diet cookbook. |
