Blend the Ricotta with salt, pepper and oregano.
Rub chicken with
garlic powder and brown in skillet with 2 tablespoon oil,
approximately 12 minutes each side.
Remove and cool. Place chicken
in baking dish side by side. Spoon 1/4 cup seasoned Ricotta and
1/4
c. crushed tomatoes in center of each breast.
Top each breast
with
2 slices of Mozzarella and bake in preheated 350 degree oven for
20
minutes.
Makes 4 to 6 servings of chicken parmagiana.