If you’re a garlic lover like me, sprinkle a little extra garlic powder on the chicken. In a heavy duty pan, brown the chicken in the olive oil, turning it once.
Coat a shallow baking pan or Ramekins with olive oil. Place the meat in the pan and top with the one-quarter of the Ricotta mix on each piece. Then place one-quarter of the tomatoes on each peace.
The Ricotta mix with melt into the juice from the tomatoes and create a creamy cheese sauce.
Bake for 20 minutes for chicken and turkey OR 12-15 minutes for wild turkey and other thin poultry meats.