Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2000

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

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Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

229 calories; calories from fat 29%; fat 7.3g; saturated fat 2.1g; mono fat 3.5g; poly fat 1g; protein 31.4g; carbohydrates 9.7g; fiber 2.1g; cholesterol 71mg; iron 2.3mg; sodium 489mg; calcium 126mg.
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