1 C lowfat ricotta cheese
1/2 t oregano
1/4 t salt
1/4 t pepper
4 boneless chicken breast halves
1/2 t garlic powder
2 T olive oil
1 C crushed tomatoes
4 slices mozzarella cheese

In a blender or food processor, blend ricotta with oregano, salt, and pepper.

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

Preheat oven to 350 F. Spoon 1/4 C of cheese mixture and 1/4 C tomatoes on each chicken breast. Top with slice of mozzarella and bake for 20 minutes, until chicken is cooked through.

Serves 4, 340 calories per serving