Chicken Bruschetta
1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 tablespoon olive oil
1 (8-ounce) package presliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
4 garlic cloves, minced
1 cup chopped plum tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat broiler. Combine garlic powder, 1/4 teaspoon salt, and 1/8
teaspoon pepper in a small bowl; sprinkle chicken with garlic powder
mixture. Place the chicken on a broiler pan coated with cooking spray, and
broil for 6 minutes on each sideor until chicken is done. Remove the
chicken from pan, and keep warm. Heat olive oil in a large nonstick
skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini,
and minced garlic; saute 2 minutes. Add 1/8 teaspoon black pepper, tomato,
onion, basil, and vinegar; saute 3 minutes. Serve the vegetable mixture
over chicken; sprinkle with cheese.
Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup
vegetables, and 1 tablespoon cheese)
calories 229(29% from fat); fat 7.3g (sat 2.1g,mono 3.5g,poly 1g); protein
31.4g; cholesterol 71mg; calcium 126mg; sodium 489mg; fiber 2.1g; iron
2.3mg; carbohydrate 9.7g Cooking Light
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