Chicken Bruschetta

Chicken BruschettaRecipe
This bruschetta recipe departs from the expected version, calling for chicken as the base instead of bread. Use your summer garden vegetables for the topping.

Yield:

4 servings (serving size: 1 chicken breast half, 1/2 cup vegetables, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 29 %
Fat 7.3 g
Satfat 2.1 g
Monofat 3.5 g
Polyfat 1 g
Protein 31.4 g
Carbohydrate 9.7 g
Fiber 2.1 g
Cholesterol 71 mg
Iron 2.3 mg
Sodium 489 mg
Calcium 126 mg

Ingredients

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

Preparation

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 side or 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; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.