BRUSCHETTA CHICKEN BREASTS

MAKES 4 SERVINGS

1 1/2 cups cherry tomatoes, quartered 1 clove garlic, minced

2 tsp balsamic vinegar

1 tbsp olive oil, divided salt and pepper

4 boneless skinless chicken breasts (750 g total) 1/4 cup basil pesto 2 bocconcini cheese balls (100 g), cut into 4 slices each

1/4 cup chopped fresh basil

Lemon Orzo (recipe, this page) Preheat oven to 350°F. In bowl, combine tomatoes, garlic, vinegar and 1 tsp of the oil. Season with salt and pepper; set aside. Season chicken breasts with salt and pepper. In large skillet, heat remaining oil over medium-high heat; cook chicken, turning once, until golden, about 4 minutes.

Remove skillet from heat; transfer chicken to baking sheet. Brush chicken with pesto; top with slices of bocconcini and reserved tomato mixture. Bake just until chicken is no longer pink inside, about 10 minutes. Garnish with basil. Serve with Lemon Orzo.

PER SERVING (WITHOUT LEMON ORZO) about 415 cal, 50 g pro, 22 g total fat (6 g sat. fat), 4 g carb (1 g dietary fibre, 2 g sugar), 135 mg chol, 300 mg sodium, 1.9 mg iron.

Lemon Orzo In large pot of boiling salted water, cook 250 g orzo until al dente, 6 to 8 minutes. Reserving 1/2 cup of cooking liquid; drain well. Transfer orzo and cooking liquid to bowl; mix in 1 tsp butter, 2 tsp grated lemon zest, 2 tbsp lemon juice and 3 tbsp chopped fresh parsley. Season with salt and pepper. Makes 4 servings.

PER SERVING about 235 cal, 8 g pro, 2 g total fat (1 g sat. fat),

46 g carb (2 g dietary fibre, 2 g sugar), 3 mg chol, 150 mg sodium, 0.2 mg iron.