Yield: 4 Servings
Measure | Ingredient |
---|---|
⅓ cup | Extra virgin olive oil |
3 tablespoons | Balsamic vinegar |
1 teaspoon | Dried rosemary; crushed |
1 \N | Clove garlic; minced |
½ teaspoon | Salt |
½ teaspoon | Freshly ground black pepper |
4 \N | Skinless boneless chicken breast halves |
4 larges | Slices of italian bread OR 8-slices french baguette |
1 cup | Canned cannellini beans; rinsed and drained |
4 cups | Torn romaine lettuce |
2 cups | Chopped tomato |
¼ cup | Chopped fresh basil |
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@... 9/98
Recipe by: Health (Oct 1998)
Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 20, 1998, converted by MM_Buster v2.0l.