Sunday, September 2, 2007

Chicken Bruschetta

Another winner! This was devoured by all parties, including the picky eaters, the Weight Watchers eaters, and the eaters who will eat anything! And the colors were amazing! The trick is to not overcook it so that the vegetables retain all their natural colors. For the tomatoes, I found a pint of assorted baby cherry tomatoes in a variety of colors. The end result was gorgeous.

1 teaspoon garlic powder object
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
6 (4-ounce) boneless, skinless chicken breasts
Cooking spray
2 tablespoons olive oil
1 (6-ounce) package of crimini mushrooms, sliced
1 small zucchini, quartered lengthwise and sliced (about 8 ounces)
5 garlic cloves, minced
2 1/2 cups chopped tomato (about 1 pint of cherry tomatoes)
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar

Combine garlic powder, dried basil, dried pregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture and spray lightly with cooking spray. Preheat grill to medium-high heat. Grill chicken until cooked through. Remove the chicken from grill, place on a plate and tent with foil to 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 4 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 5 minutes. Serve the vegetable mixture over chicken.

Yields 6 servings.

Original recipe

W info: core - all included; flex - 5 points per serving.

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