1 boneless chicken breast, butterflied, pounded flat
1/4 cup ricotta cheese
1/3 cup shredded mozzerella (and a little extra for topping)
3 tablespoons low carb tomato sauce
1/2 package of Splenda
Preheat oven 450o
Brown chicken on both sides.
Combine ricotta, mozzeralla and Splenda in bowl.
When chicken is done browning lay flat and spoon 2 tablespoons of sauce over it. Add cheese mixture to one side of chicken and fold over. Insert toothpick to help hold it together.
Add the rest of tomato sauce on top and sprinkle with more mozzella. Bake for 20 minutes.
~Happy Low Carbing~