1 pint cherry tomatoes, halved
1/4 C. chopped fresh basil leaves
2 scallions, thinly sliced
1/4 C. Eggbeaters
1/3 C. plain dried bread crumbs
1/3 C. grated Parmesan cheese
4 skinless, boneless chicken breast halves (about 4 oz each)
1 T. Extra Virgin Olive Oil

The chicken can be coated and stored in the refrigerator for up to 8 hours before baking. Preheat oven to 400�F. Spray baking sheet with nonstick cooking spray. In medium bowl, combine tomatoes, basil, and scallions and set aside. In shallow dish, beat egg and 1 T. water until foamy. On plate, combine bread crumbs and parmesan. Dip chicken into egg, then into crumb mixture, gently pressing crumbs into chicken. Place chicken on prepared baking sheet, drizzle with oil, and bake for 12 minutes, or until chicken is crisp, golden, and cooked through. To serve, divide chicken among 4 serving plates and spoon tomato-basil mixture on top.

Yield: 4 servings
Calories: 245
Fat: 7.1g
Fiber: 1g