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Very yummy, easy to fix. Might put on the mozzarella cheese about 10 minutes into cooking. Fresh basil makes all the difference. Deeelissshhh.
- 1 lb. skinless, boneless chicken breasts
- Olive oil spray
- 1 1/2 cups canned crushed tomatoes
- 3 tablespoon. low fat ricotta cheese
- 1/4 teaspoon salt
- Freshly ground pepper
- 2 garlic cloves, minced
- 1 cup shredded low fat mozzarella cheese
- 1/4 cup chopped fresh basil
Preheat oven to 375 F. Rinse chicken with cold water and pat dry with paper towel. Spray a nonstick baking pan with olive oil. Arrange breasts on pan, then cover with tomatoes and ricatta. Season with salt and pepper and sprinkle with garlic, mozarella, and basil. Bake for 35 minutes, or until chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.
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