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Smothered Chicken Italiano

Smothered Chicken Italiano
From Miami, Florida, Mary Kretschmer writes, “This is one of my husband’s favorites and has become an ‘old reliable’ to serve dinner guests. It’s impressive and tasty but so easy to prepare.“
4 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons canola oil
  • 1 cup part-skim ricotta cheese
  • 1 cup crushed tomatoes
  • 4 slices part-skim mozzarella cheese

Directions

  • In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon
  • salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick
  • skillet coated with cooking spray, brown chicken in oil for 3-4
  • minutes on each side.
  • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
  • Combine ricotta cheese and remaining salt and pepper; spoon over
  • chicken. Top with tomatoes.
  • Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake
  • 5-10 minutes longer or a meat thermometer reads 170°. Yield: 4
  • servings.
Nutrition Facts: 1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium,
© Taste of Home 2013

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Smothered Chicken Italiano (continued)

Nutrition Facts: 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013