1.5 pound skinless, boneless chicken breast (If breasts are very thick, use a meat pounder to make thinner and uniform) To avoid having a watery sauce, lay the breasts on paper towels to soak up extra water, especially if they were previously frozen.
Olive oil spray
1/4 t. salt
Freshly ground black pepper, if desired
1 can crushed or diced tomatoes
1/3 cup chopped fresh basil (or 2 tsp dried)
4 T. low-fat ricotta cheese
3 garlic cloves, crushed
1.5 cup shredded low-fat mozzarella cheese
Preheat oven to 350 degrees.
Rinse the chicken with cold water and pat dry with a paper towel. Spray a nonstick baking pan with olive oil. Arrange the breasts on the pan and season with salt and pepper. In a small bowl mix the tomatoes, basil and garlic. Top chicken with tomato mixture. Using a teaspoon place 3 heaping scoops of ricotta on top of each breast. Sprinkle with mozzarella.
This can be made ahead, covered and refrigerated for several hours.
Set the timer for 30 minutes. Depending on the thickness of the chicken it could be done then or up to 40 minutes. You do not want to overcook the chicken or the result will be a watery mess! At 30 minutes check the temp. Cook until the chicken is cooked through to 165 degrees (use a meat thermometer), the ricotta is bubbling hot, and the mozzarella turns golden brown. Serves 4.