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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%
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Menus using this recipe:

South Beach Phase 1 Feb 4th-10th

Macy&Ryan'sMOM

Dinner: SB Chicken with Bacon Wrapped Asparagus

AKillian24

05/31 - 06/06

learning 2 cook in VT

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Recipe #107268 | 45 min | 10 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: CookbookCarrie
Dec 30, 2004

A great recipe that I adapted from the SB Diet cookbook. Great for Phase 1 or beyond. This is pretty close to the original, with a few changes.

SERVES 4 (change servings and units)

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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Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Pinki521

On Nov 6, 2009

DH & I are on week 1 phase 1. I liked this recipe. I will make it again. I think I used too much garlic powder and will go easy next time. I was a good, simple and fresh Chicken parm. Thanks.

0 people found this review helpful

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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.

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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.

6 people found this review helpful

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