Smothered Chicken Italiano
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes
4 slices part-skim mozzarella cheese
In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side.
Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.
Pairs Well With
This is basically Chicken Parmigiano without the breading and all the additional fat. The chicken was not dried out at all when it came out of the oven, and I am planning on making this again tomorrow night. Last time I served it with a side of whole wheat spaghetti covered in homemade pesto, along with a romaine salad.