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 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.

4 servings.

1 Serving - 1 chicken breast half, 1/2 cup vegetables and 1 tablespoon cheese: Calories: 229 (Cal. from fat: 29%), Fat: 7.3g (Saturated: 2.1g), Cholesterol: 71mg, Sodium: 489mg, Carbohydrate: 9.7g, Protein: 31.4g.

[Cooking Light, August 2000]