| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Poultry, Grilling, Beans |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Extra virgin olive oil |
| 3 |
tb |
Balsamic vinegar |
| 1 |
ts |
Dried rosemary; crushed |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 4 |
|
Skinless boneless chicken breast halves |
| 4 |
lg |
Slices of italian bread OR 8-slices french baguette |
| 1 |
c |
Canned cannellini beans; rinsed and drained |
| 4 |
c |
Torn romaine lettuce |
| 2 |
c |
Chopped tomato |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
MARINADE
ADDITIONS
Combine oil and next 5 ingredients (through pepper). Mix well with a fork
or shake in a jar with a tight-fitting lid.
Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken,
turning to coat. Cover and refrigerate chicken and reserved oil mixture at
least 30 minutes, up to 8 hours.
Prepare grill. Place chicken on grill over medium coals or in heated ridged
grill pan. Pour any remaining marinade from plate over chicken. Grill 5
minutes on each side or until chicken is no longer pink in center. Brush
both sides of bread with 2 tablespoons oil mixture; grill until lightly
toasted.
In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining
oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss
again and divide among 4 plates. Top with grilled chicken. Season with
additional pepper, if desired.
[Per serving: Calories 477, (41% CFF) Fat 22 g (3 g saturated), Protein 40
g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg,
Calcium 73mg]
Notes: Serves 4. Time: 10 min Prep; 30 min marinade; 15 mins cook. *Recipe
from "The 40 Percent Plan," by Peter Jaret in Health, October 1998.
kitpath@earthlink.net 9/98
Recipe by: Health (Oct 1998)
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
20, 1998, converted by MM_Buster v2.0l.
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