Ingredients

4 boneless skinless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Topping:
2 tablespoons olive oil
1 4.5-ounce jar sliced mushrooms, drained
5 garlic cloves, minced
1/4 teaspoon salt
1/2 cup chopped red onion
1/2 cup loosely packed chopped fresh basil or 1 teaspoon dried basil leaves
3 medium Italian plum tomatoes, seeded, chopped
4 teaspoons balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 ounce (1/4 cup) shredded fresh Parmesan cheese
Fresh basil sprigs, if desired

Directions

Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.

Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.

Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.

Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.

Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.

To serve, arrange chicken on individual plates. Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs. Makes 4 servings.

Nutrition facts per serving: 260 cal., 11 g fat, 510 mg sodium, 8 g carbo., 31 g pro. — Joan Baker, of Estacada, Ore., one of the 100 winning recipes from the recent Pillsbury Bake-Off cooking contest.