Chicken Parmigiano

• 2 boneless skinless chicken breasts
• olive oil flavored cooking spray
• 2 garlic cloves, minced (or just do what I do and approximate the amount using the pre-minced stuff you can get at the store)
• 1 1/2 cups canned crushed tomatoes
• 3 tablespoons low-fat ricotta
• 1 cup low fat mozzarella, shredded
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh basil, chopped (instead of chopping fresh basil, I used a smaller amount of dried)

1. Preheat oven to 375.
2. Rinse chicken with cold water and pat dry.
3. Spray a non-stick baking pan with olive oil Arrange breasts on the pan, then cover with the tomatoes and ricotta.
4. Season with salt and pepper and sprinkle with the garlic, mozzarella, and basil.
5. Bake for 35 minutes or until the chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.

chicken breasts, olive oil, garlic, tomatoes, lowfat ricotta, mozzarella, salt, pepper, fresh basil

Taken from www.food.com/recipe/chicken-parmigiano-173073 (may not work)