From Paulette Vickery's Recipe Collection

WW: GRILLED CHICKEN WITH MOTZARELLA AND RED PEPPPERS

main dish, poultry

3 teaspoon olive oil
2 teaspoon anchovy paste
6 each red bell peppers
2/3 cup cubed skim motzarella
2 each plum tomatoes, cubed
10 each black olives, sliced
4 tablespoon minced flat leaf parsley
4 each chicken breasts 3oz

Roast peppers. Preheat broiler, and line a baking sheet with foil. Place peppers on baking sheet. Broil 4-6 inches from heat, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Transfer peppers to a paper bag, fold bag closed, and allow peppers to steam 10 minutes. Peel, seed, and devain the peppers over the sink to drain the juices. Slice pepppers into 1/4 inch slices. Spray the broiler or grill rack with Pam. Preheat broiler if necessary, or prepare the grill. In a medium bowl combine 2 teaspoons of the oil with anchovy paste until well blended. Add peppers, cheese, tomato, olives, and parsley. Toss lightly. Brush chicken with the remaining teaspoon olive oil, and place on rack. Broil or grill chicken 5 inches from heat until cooked through, about 5 minutes on each side. Serve the chicken breasts topped with the pepper mixture. Per serving: calories 242, total fat 10 G, saturated fat 1 G, cholesterol 66 MG, sodium 249 MG, carbohydrate 12 G, fiber 3 G, protein 26 G, calcium 86 MG, points 5.

Yield: 4 servings




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