1 ricotta whip recipe - also used in the Penne Pasta Bake recipe (you can also substitute a simple Italian seasoning)
15 oz can of strained tomatoes (crushed, sauce, drained diced tomatoes, or your favorite store-bought marinara will work too)
2 cloves of garlic, minced
1 teaspoon of oregano
6 boneless, skinless chicken breast halves (sometimes I like to cut the breasts in half to make them even thiner)
1/4 cup of chicken broth
1 1/2 cups of shredded mozzarella
salt and pepper
For the Ricotta Whip
1 (15 or 16 oz) tub of whole milk ricotta (use reduced fat to strictly adhere to South Beach principles)
2 cloves of garlic
1/8 cup of freshly chopped parsley
1/8 cup of fresh rated Romano cheese
1/8 cup of fresh Parmesan cheese
salt and pepper
1) Heat oven proof pan for two minutes. Add a couple of tablespoons of olive oil to pan. Sprinkle one side of the chicken with salt and pepper and place seasoned side down in preheated pan. Sear for 8 minutes.
2) Sprinkle the other side of chicken with salt and pepper. Flip chicken. Add 1/4 cup of chicken broth, cover, and cook for 8 minutes.
3) While chicken is cooking preheat oven to 350 degrees and make the ricotta whip by adding all the ingredients to a bowl and whip with a fork.
4) Prepare sauce by adding strained tomatoes, 2 cloves of garlic, and 1 teaspoon of oregano to a bowl and mix thoroughly.
5) After chicken is done cooking on the second side, turn off the heat. Top each chicken breast evenly with a large spoonful of the ricotta mixture.
6) Carefully top each chicken piece with tomato sauce mixture.
7) Sprinkle evenly with cheese and bake until cheese is lightly brown and bubbly - about 20 minutes.
8) Top with fresh basil and serve. Be sure to scoop all the surrounding melted sauce and cheese with each chicken breast.