Chicken Parmigiano

Ingredients:

• 1 pound skinless, boneless chicken breasts
• Olive oil spray
• 1 ½ cups canned crushed tomatoes
• 3 tablespoons low-fat ricotta cheese
• ¼ teaspoon salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1 cup shredded low-fat mozzarella cheese
• ¼ cup chopped basil

Directions:

Preheat the oven to 375 degrees. Rinse the chicken with cold water and pat dry with a paper towel. Spray a nonstick baking pan with olive oil. Arrange the 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 golden brown. Serves 2.

*Recipe courtesy of Erin Surma