Thursday, February 21, 2008

Smothered Chicken Italiano

Loved this recipe! It is a lighter version of chicken parmesean and I think I actually enjoyed it more than the Easy Chicken Parmesean recipe I posted a while back. I think it was the chunks of tomato rather than tomato sauce that made this so delicious.

1/2 tsp. dried oregano
1/4 tsp. garlic powder
4 (6 to 8 oz) boneless skinless chicken breasts halves, size according to plan
1/2 cup part-skim ricotta cheese
1 cup crushed tomatoes, no added salt
4 (1 oz) slices part-skim mozzarella cheese

In a small bowl, combine the oregano, garlic powder, rub over chicken.
In a large nonstick skillet coated with nonstick spray, brown chicken in oil for 3-4 minutes on each side.
Transfer to an 11 x 7 inch baking dish coated with non stick cooking spray.
Combine ricotta cheese; spoon over chicken; top with tomatoes.
Bake uncovered, at 350 degree for 15 minutes and top with mozzarella cheese.
Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.
Makes: 4 servings

Serving size: 1/4 recipe (1 chicken breast per serving)
LA Exchange: 1 Protein, 1 Vegetable, and 1 Dairy

Again, loved this one!

1 comment:

Chubby Chick said...

Mmmm... that sounds really yummy! I'm definitely going to try this. Thanks for sharing! :)