1, 2, 3 Chicken Capri

4 boneless “skinless” chicken breasts (halved lengthwise)
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon thyme
2 tablespoons extra virgin olive oil
¼ teaspoon fresh ground black pepper
¼ teaspoon salt
1 cup reduced-fat ricotta cheese
1 cup “fresh crushed” or canned “crushed” tomatoes
4 thin slices reduced-fat mozzarella cheese or Monterey jack

Place in a food processor or blender, the thyme, oregano, pepper, salt, and ricotta cheese; blend ingredients all together.

Cut the breasts in half lengthwise to make a total of 8 fillets. Rub each fillet with garlic powder. Over medium-high heat, let the olive oil to be heated in a large skillet. Place the chicken in the skillet and cook each side for approximately 12 to 15 minutes. In a large baking dish, lay the chicken down side-by-side until it cools down.

On top of each fillet, first spoon about ¼ cup of the blended mixture. Then, on top of the blended mixture, spoon about ¼ cup of the tomatoes. Finally, top each fillet with a thin slice of mozzarella or Monterey Jack cheese.

Place the baking dish in the oven for approximately 20 minutes or until a thermometer inserted in the thickest portion of a fillet registers 170°F or the juices from a fillet run clear.

Diva Tip:

• Thin slices of mozzarella or Monterey jack cheese from the deli work nicely with this dish. I usually cut the slices in half and place one on top of each breast.