KATHY’S BRUSCHETTA CHICKEN

Ice water

4 boneless, skinless chicken breast halves

1/4 cup light mayonnaise

1/4 cup Italian-style seasoned breadcrumbs

2 tablespoons wheat germ

2 tablespoons grated Parmesan cheese

Cooking spray

1 cup tomatoes, seeded and chopped

3 tablespoons fresh basil, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat the oven to 375 degrees.

Set a rack on a foil-lined roasting pan. Spray the rack generously with cooking spray.

Put the chicken in a large bowl of ice water.

Put the breadcrumbs, wheat germ and Parmesan cheese in a pie plate and combine well.

Combine the tomatoes, basil, garlic, olive oil, salt and pepper in a bowl.

One at a time, remove the chicken breasts from the ice water and pat dry with paper towels. Trim off fat. Between two sheets of wax paper, pound the chicken breast with a mallet or rolling pin until it is about 1/3-inch thick.

Brush a tablespoon of light mayonnaise on each piece of chicken until coated thoroughly, then transfer the chicken to the pie plate and bread each piece. Put the chicken on the prepared rack and spray each piece lightly with cooking spray. Repeat process with remaining chicken breasts.

Place the roasting pan in the oven and bake chicken for 25 to 30 minutes, or until the coating crisps and browns. Remove the roasting pan from the oven and spoon the tomato mixture evenly over each chicken breast. Return to the oven for 3 to 5 minutes, or until tomato mixture is heated through. Serve hot.

Makes 4 servings.

Per serving: 277 calories, 11 fat grams, 70 mg cholesterol, 611 mg sodium, 29 protein grams, 1.3 fiber grams, 12 carb grams.