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Chicken Capri - Phase 1
From the South Beach Diet Cookbook

1 cup reduced fat ricotta
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 cup crushed tomatoes
4 slices reduced fat mozzarella cheese

In blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.

Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.

Preheat the oven to 350 degrees.

Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each breast with 1 slice mozzarella. Bake for 20 minutes or until a thermometer inserted in the thickest portion of the breast registers 170 degrees and the juices run clear.
Makes 4 servings.