APPLE CIDER-LEMON MARINATED CHICKEN W/ A FRESH BRUSCHETTA SAUCE

Serves 2. Can be multiplied 1/4 cup of apple cider vinegarJuice of one large lemon 2 chicken breast halves sliced scaloppini-style. Just ask your butcher to do this for you or you can do it on your own with a very sharp knife. You are cutting the chicken breast horizontally to get thin slices. It cooks faster this way, and feels like more food when you are on a diet (because you get to eat 2 slices or more). You are free not to cut the breasts; just cook them longer. Or you can choose to pound them down to a 1/3-inch thickness as another alternative. Some grocery stores are offering scaloppini-style sliced chicken breast in the cooler. Check for them. 1/2 tsp of Italian spice blend (or to taste) Olive oil spray 1 clove of garlic minced (I use my rasp to mince it)2 small, or one large tomato chopped (you want two cups of chopped bits)3-4 basil leaves cut to a fine shredSalt and pepper to taste

On a large plate with a rim or in a container, pour the apple cider vinegar and lemon over the sliced chicken. Toss the pieces around to make sure they are all coated. Let stand in marinade for 10 minutes. Don’t marinate longer or the chicken will begin to “cook” in the acid marinade –- similar to how ceviche “cooks”. Spray a large sauté pan or grill pan with just a bit of olive oil. Add chicken. Sprinkle on the Italian spices and grate a bit of salt and pepper on the chicken. Cook on medium high until one side is just slightly browned. Turn temp to medium and cook the other side the same way, and until there is no longer any pink in the chicken. For thin slices this won’t take more than six or seven minutes. If you choose to leave your breasts full-size, you will need to cook them longer or you might choose to finish them in the oven so they stay moister. While the chicken is cooking you can take your chopped tomato and put it in a bowl. Add the garlic and the basil shreds. Toss and season with salt and pepper to your taste. To Serve Warm: Put the hot chicken on your plate and mound the cold, chunk tomato sauce on top.

For Cold Service: Store the chicken and sauce separately until packing for your picnic or until you are ready to serve. For packing, put the chicken in your travel container and then add the tomato mixture on top. If serving cold at home, just put the chicken on a platter or plate and display the chunky sauce on top. It’s colorful, it’s low cal and it’s very tasty.