Total Time
Prep 10 mins
Cook 35 mins

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.


  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
Most Helpful

5 5

Oh this was so yummy! I only made a tiny few adjustments =) My chicken breasts were a little small so I actually used 5 breasts. I also added salt, pepper and the garlic powder to the chicken while it was cooking in the pan and when I flipped it I did the same to the other side and instead of using canned tomatoes I diced up two large tomatoes and added some salt to them. I also didn't have sliced cheese so I used shredded =S Other than that I followed the recipe completely and this was SO YUMMY!! thanks!

4 5

I got this recipe straight from the South Beach cookbook and the cooking time for the chicken in the pan was 12 minutes per side instead of the 10 listed here. It sounded too long to cook chicken breasts to me, but I followed the instructions and the chicken ended up dry. The dish tasted great, but next time I would definitely cut the cooking time down to maybe 5-8 minutes per side.

5 5

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.