Here’s a fresh take on bruschetta, the classic Italian appetizer usually made with juicy tomatoes spooned over crisp, toasted bread.

For this quick dinner, I turned the idea into a main dish, using seasoned chicken breasts as the base and crunchy croutons as the topping. To keep their satisfying crunch, break the croutons into smaller pieces rather than crushing them. A simple green salad tossed with creamy cannellini beans completes this easy, flavorful meal.

HELPFUL HINTS:

Two large, chopped tomatoes can be used instead of using canned tomatoes.

Any type of canned beans can be used instead of cannellini beans.

COUNTDOWN:

Make lettuce and cannellini bean salad and set aside.

Prepare remaining ingredients and make chicken.

SHOPPING LIST:

To buy: 1 tomato, 1 bunch basil, 1 can reduced sodium chopped tomatoes, 1 container croutons, 3/4 pound (6-ounce halves) boneless, skinless chicken breast, 1 bottle garlic powder, 1 bottle paprika, 1 bag washed ready-to-eat lettuce, 1 can reduced sodium cannellini beans, 1 bottle reduced fat salad dressing.

Staples: olive oil, garlic, salt, black peppercorns.

Chicken Bruschetta

Recipe by Linda Gassenheimer

1 tomato, chopped

1/4 cup canned reduced sodium chopped tomatoes

2 tablespoons extra virgin olive oil, divided use

1 clove garlic, minced

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, divided, or to taste

2 tablespoons torn fresh basil leaves, plus more leaves for garnish

1/2 cup purchased croutons

3/4 pound (6 ounce halves) boneless, skinless chicken breast

1/2 teaspoon garlic powder

1/2 teaspoon sweet paprika

Chop tomato and place in a bowl. Add canned chopped tomatoes, 1 tablespoon olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in torn basil leaves. Set aside. Place croutons in a resealable plastic bag and seal the bag. Tap each crouton with a heavy spoon to break into smaller pieces, without crushing; set aside.

Place chicken breasts on a plate. If they are thick, press them down with a meat bat or rolling pin to 1/2-inch thick. Sprinkle with garlic powder, and sweet paprika on both sides of the chicken. Place a large skillet over medium high heat and add the remining tablespoon oil. Add the chicken and cook 4 minutes. Turn chicken over and cook 4 minutes. A meat thermometer should read 165 degrees. Cook a little longer if needed. Place one chicken breast each on two dinner plates. Top each grilled chicken breast with tomato mixture and sprinkle on crumbled croutons. Garnish with additional fresh basil.

Yield 2 servings.

Per serving: 382 calories (44 percent from fat), 18.8 g fat (3.1 g saturated, 7.9 g monounsaturated), 126 mg cholesterol, 40.6 g protein, 11.6 g carbohydrates, 2.4 g fiber, 720 mg sodium.

Lettuce and Cannellini Bean Salad

Recipe by Linda Gassenheimer

1 1/2-cups reduced sodium canned cannellini beans

2 cups washed, ready to eat salad

2 tablespoons reduced fat salad dressing

Drain and rinse the beans. Place in a bowl and toss with salad dressing. Add the salad to the bowl and toss well. Divide in half and place on two dinner plates.

Yield 2 servings.

Per serving: 244 calories (7 percent from fat), 1.9 g fat (0.3 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 15.1 g protein, 43.5 g carbohydrates, 10.6 g fiber, 13 mg sodium.

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