Test kitchen

TIP

Four whole boneless skinless chicken breasts make 8 cutlets. Here's how: Hold knife parallel to cutting board, halfway up thickness of breast. With opposite hand placed firmly on top, slice all the way through. Flatten each half with meat mallet or bottom of heavy skillet. 3 cups 2 3 tbsp 1 tsp ¼ tsp 8

½ cup 16 250 g

Salad

2 tbsp olive oil

1 tbsp white wine vinegar pinch each salt and pepper

8 cups baby arugula

¼ cup finely grated Parmesan cheese crusty bread (optional)

Preheat barbecue to medium-high heat (about 375°F). Arrange two

16- x 12-inch pieces of foil on work surface. Toss together tomatoes, garlic, half of the oil, ½ tsp of the salt and the hot pepper flakes (if using); spoon onto centres of foil. Bring together 2 opposite sides of foil and fold down, leaving room inside for expansion; fold in remaining sides to seal. Place packets on grill; close lid and cook until tomatoes are softened, about 4 minutes.

Meanwhile, brush chicken with remaining oil and ½ tsp salt. Place on grill; close lid and cook until bottoms are grill-marked, about 2 minutes. Flip chicken; top each cutlet with 1 tbsp of the Parmesan, 2 basil leaves and 2 slices of the mozzarella. Close lid and cook until cheese is melted and chicken is no longer pink inside, about 3 minutes. Divide chicken and tomatoes among plates.

Salad In large bowl, whisk together oil, vinegar, salt and pepper. Add arugula and Parmesan; toss to coat. Serve with chicken, tomatoes and bread (if using).

PER SERVING about 588 cal, 53 g pro, 38 g total fat (14 g sat. fat), 9 g carb (2 g dietary fibre, 4 g sugar), 150 mg chol, 1,047 mg sodium, 922 mg potassium. % RDI: 52% calcium, 14% iron, 30% vit A, 37% vit C, 25% folate.