4 chicken breast halves,
skinned and boned
3 tablespoons light olive oil
1 teaspoon soy sauce
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried rosemary, crushed
1 loaf (4 x 18-inches) unsliced French bread
1/4 cup softened reduced calorie margarine
1 large garlic clove, minced
1 small green pepper, sliced thin
1 small sweet red pepper, sliced thin
1 small yellow pepper, sliced thin
1/4 cup sliced black olives
1 large shallot, sliced thin)
Yogurt Sauce (recipe follows
3 tablespoons sliced almonds
Place chicken between
2 pieces of wax paper and gently pound to 1/4-inch thickness.
In small bowl, mix olive
oil and soy sauce. Add chicken, turning to coat.
Place chicken on broiler
pan; sprinkle with basil, marjoram and rosemary.
Set oven temperature at
Broil and place rack so chicken is about 6 inches from heat.
Broil chicken about 12
minutes or until chicken is light brown and fork can be inserted
with ease. Remove chicken from oven; set aside and keep warm.
Cut bread in half lengthwise.
Hollow bottom half of loaf, leaving at least 1/2-inch crust.
In small dish, mix margarine
and garlic; spread on inside of bread. Place on broiler pan and
broil until brown; remove from oven.
Arrange chicken, green
pepper, red pepper, yellow pepper, olives and shallots on bread.
Spoon 1/2 of Yogurt Sauce over all. Garnish with sliced almonds.
Cut in 6 parts. Serve remaining Yogurt Sauce in separate bowl.
Makes 6 servings.
Yogurt Sauce: In medium bowl, mix together 1
cup plain low-fat yogurt, 2 tablespoons country Dijon mustard
and 4 teaspoons honey.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Aleta Van Kampen