Ricotta cheese...I could eat it by the spoonful. Throw a few herbs and some pepper in it, and it's a great celery dip. Slather it on anything, and "anything" just got 642% better tasting. Just get a spoon, and it's better than eating peanut butter out of the jar (mostly because peanut butter is DISGUSTING, moving on).
So chicken + tomatoes + cheese makes my stomach very happy. Plus, the leftovers are good for lunch the next day. It's a lazy blogger's dream come true!
Did I mention it's relatively healthy? Ok, you can forget I said that if you want, if that will make it taste better. Deception often makes my stomach happy. Like when I bite into a lentil dish at the Indian lunch buffet, only to discover that it's actually peas, and I have to curse myself because I was too impatient to take the time to read the labels above the food. Which is why I also burned my tongue when this came out of the oven (because of the impatience, not the peas, you can keep up if you try).
2 chicken breasts, sliced in half horizontally
1 Tbsp extra virgin olive oil
garlic powder, to taste
1/4 cup ricotta cheese
2 tablespoons Parmesan cheese (grated or shredded)
1/2 tsp oregano
fresh ground pepper, to taste
4 tablespoons diced tomatoes
4 slices Mozzarella cheese (except that I was out and used Muenster)
Heat olive oil in a skillet large enough to hold your chicken breasts. Add the chicken to the pan and season with garlic powder. Cook for a bout 5-6 minutes on each side, until they're just browning.
Aside: I picked up the trick of cutting the chicken breasts like this from my sister; I used to just hack them in half, but slicing them like this makes dinner-cooking go much faster.
Back to recipe-izing.
Preheat your oven to 350.
Mash (yes, mash, don't just mix) the ricotta, Parmesan, oregano and pepper together.
When the chicken breasts are ready, put them in a shallow casserole - I used my 11x7 pan and it was the perfect size.
Top each breast half with 1/4 of the ricotta mixture and spread out a little.
Top each piece with 1 Tbsp diced tomatoes - I used fire-roasted, because, really, have you tasted fire roasted tomatoes?
Bake for 10 minutes.
Top each piece with 1 slice of cheese.
Bake for about 5-6 minutes or until the cheese is melty and delicious and will burn the ever loving heck out of your tongue because you're too impatient to wait.