Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Boneless, skinless chicken 1 ts Balsamic or red wine vinegar
-breast 1/2 ts Fresh thyme leaves
1 tb Dry white wine 1/4 ts Capers
1 tb Coarsely chopped, roasted 1 pn Of salt
-red pepper Pepper to taste
1 tb Extra virgin olive oil 1 sm Baguette (about 10 inches
2 ts Minced fresh parsley -long), split

Info: posted by Perry Lowell, April 1993 from Good Food magazine,
October 1988

This recipe gets 30% or less of its calories from fat. This is not a
low sodium recipe, however eliminating added salt can greatly reduce
sodium content.

Makes 1 serving.

1. Place chicken breast in 9-inch glass pie plate and drizzle wine
over top. Cover with plastic wrap, leaving one corner open for vent.
Microcook on HIGH power 2 minutes, turning dish halfway around after
1 minute. Let stand until cool enough to handle.

2. Meanwhile, process remaining ingredients EXCEPT baguette in food
processor until blended. Tear chicken into strips and place in small
bowl. Add red pepper mixture and stir to combine. Spoon onto split
baguette.

Nutrition Information per Tablespoon: 584 calories 37 g
protein 66 g carbohydrates 19 g fat (29% of calories) 792 mg sodium 0
mg cholesterol

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