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Chicken Bruschetta

1 teaspoon garlic powder
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
4 boneless, skinless chicken breast halves, pounded to even thickness
cooking spray
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 small zucchini, quartered lengthwise and sliced
4 cloves garlic, minced
1 cup chopped plum tomato
½ cup chopped red onion
½ cup chopped fresh basil
4 teaspoons balsamic vinegar
¼ cup grated fresh Parmesan cheese

Preheat broiler.

Combine garlic powder, ¼ 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 ¼ 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.


Makes 4 servings


THM - FP