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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (173g) Recipe makes 4 servings The following items or measurements are not included below: low-fat ricotta cheese |
||
| Calories 278 | ||
| Calories from Fat 121 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 4.6g | 23% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 471mg | 19% | |
| Potassium 378mg | 10% | |
| Total Carbohydrate 2.4g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.0g | ||
| Protein 35.3g | 70% | |
Menus using this recipe:
South Beach Phase 1 Feb 4th-10th
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Ingredients
- 4 tablespoons low-fat ricotta cheese (Part Skim)
- 1/2 teaspoon dried oregano
- 1 teaspoon fresh parsley, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 2 tablespoons parmesan cheese
- 4 skinless boneless chicken breast halves
- 1/2 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 4 tablespoons crushed tomatoes
- 4 slices reduced-fat mozzarella cheese
Directions
1
In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.2
Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.3
When done remove to a shallow casserole dish to cool slightly.4
Preheat oven to 350 degrees.5
Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.6
Place one slice of mozzarella cheese on each one and place in the top rack of the oven.7
Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit
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Featured Reviews for This Recipe
From: Lando
On May 21, 2009
Very easy and delicious. Like Barb Gertz, I tenderized the chicken first, just a bit, to flatten the breasts. I used regular fat ricotta and mozzarella and minced some fresh garlic to fry with the chicken, when became very fragrant and caramelized. Excellent, simple, a real keeper.
From: Barb Gertz
On Jan 5, 2005
This is a delicious chicken recipe, We are watching our Carbs, This really fit the bill. Very easy to make,I cut the recipe down for 2 people. I pounded the chicken breast as they were fairly thick, other than that I made it as the reciped stated, But, using more than 1 tablespoon crushed tomatoes as 1/2 cup is more than 1 tablespoon for 2 chicken breast, the orgional recipe says 1 cup for 4 breast, that is more than 1 tablespoon for each breast. The Ricotta cheese mixture is great. I will definetly be making this again. Will make a great dinner for guest. Thank you Carrie for posting the recipe.
From: Lusil
On Jan 21, 2005
Loved it!! Substituted cottage cheese for ricotta (don't care for it) and it turned out wonderful.
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