This recipe is from the South Beach cookbook and I only made a couple little changes and it was really yummy. I love that it's getting cooler outside so I can finally (comfortably!) use my oven again :)
4 boneless skinless chicken breasts, pounded to an even thickness
1-2 tsp. garlic powder
1 tbsp. olive oil
1 c. low fat ricotta cheese
Salt and pepper to taste
1/2 tsp. italian seasoning
1 c. canned petite diced tomatoes
1/2 c. shredded mozzarella cheese (I used sharp cheddar instead)
1/4 c. grated parmesan cheese
Preheat oven to 350. Heat the olive oil in a large skillet over medium. Rub the chicken breasts with the garlic powder and place in the hot skillet. Cook for 5 minutes on each side. Meanwhile, combine the ricotta, salt, pepper and italian seasoning. Stir well and set aside.
After the chicken has cooked 5 minutes on each side (does not need to be fully cooked) place side by side in a baking dish. Top each breast with 1/4 cup of the ricotta cheese mixture. Spoon 1/4 cup of the diced tomatoes over the ricotta. Next, evenly sprinkle the shredded cheese on top follwed by the parmesan. Bake in the preheated oven for 20 minutes. Makes 4 servings.