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Chicken Bruschetta

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

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

Nutrition 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

How to Make It

  1. Preheat broiler.

    Slicing and Chopping Tomatoes
  2. 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.

  3. 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.