3 tsp. olive oil
2 tsp. anchovy paste
6 each red bell peppers
2/3 C. cubed skim motzarella
2 each plum tomatoes, cubed
10 each black olives, sliced
4 T. 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 tsp. of the oil with anchovy paste until well blended. Add peppers, cheese, tomato, olives, and parsley. Toss lightly. Brush chicken with the remaining tsp. 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.

Yield: 4 servings
Calories: 242
Fat: 10g
Fiber: 3g