Recipe by ckmclements
Got this recipe out of a magazine my mother-in-law had. It's very good, and I really like that it serves 2. Some nights you just need a "one shot" meal without leftovers, and this is a tasty change.
Top Review by Kathy(
I would rate this 3 1/2 or 4 stars, but I made some changes that I think detracted from the outcome, so I'm not rating the recipe now, just commenting. I used canned italien stewed tomatoes that I chopped in the food processor -- not quite as thick as crushed tomatoes and I wasn't happy with the result (but that's all I had on hand). I also used sliced mozzarella rather than shredded and dried basil -- which I think was a mistake. Fresh basil would have been much more flavorful, and I think it's a must for this recipe. I also would have pounded the chicken breasts there is more surface area for the topping. All in all, the method is good and I think this will be a 5-star recipe when I make it again.
- 2 boneless skinless chicken breasts
- olive oil flavored cooking spray
- 2 garlic cloves, minced (or just do what I do and approximate the amount using the pre-minced stuff you can get at the store)
- 1 1⁄2 cups canned crushed tomatoes
- 3 tablespoons low-fat ricotta
- 1 cup low fat mozzarella, shredded
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup fresh basil, chopped (instead of chopping fresh basil, I used a smaller amount of dried)
Directions See How It's Made
- Preheat oven to 375.
- Rinse chicken with cold water and pat dry.
- Spray a non-stick baking pan with olive oil Arrange breasts on the pan, then cover with the tomatoes and ricotta.
- Season with salt and pepper and sprinkle with the garlic, mozzarella, and basil.
- Bake for 35 minutes or until the chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.