Ingredients

4 broiler-fryer chicken breast halves, skinned and boned
3 tablespoons light olive oil
1 teaspoon soy sauce
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried rosemary, crushed
1 loaf (4-by-18-inch) unsliced French bread
1/4 cup softened, reduced-calorie margarine
1 large garlic clove, minced
1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
1 small yellow pepper, thinly sliced
1/4 cup sliced black olives
1 large shallot, thinly sliced
3 tablespoons sliced almonds

Yogurt Sauce:
1 cup plain low-fat yogurt
2 tablespoons country Dijon mustard
4 teaspoons honey

Directions

Place chicken between two pieces of wax paper. On a hard surface, pound chicken to 1/4-inch thickness with a meat mallot or similar flattening utensil.

In small bowl, mix olive oil and soy sauce. Add chicken, turning to coat. Place chicken on broiler pan; sprinkle with basil, marjoram and rosemary. Preheat broiler. Arrange oven rack so chicken is about 6 inches from heat. Broil, turning, about 12 minutes, or until chicken is light brown and fork can be inserted with ease.

Remove chicken from oven; set aside and keep warm.

Cut French bread in half lengthwise. Hollow bottom half of loaf, leaving at least 1/2-inch crust. In small dish, mix margarine and garlic; spread on inside of bread. Place on broiler pan and broil about 6 inches from heat until browned; remove from oven.

Arrange chicken, green pepper, red pepper, yellow pepper, olives and shallots on bread. Spoon 1/2 of Yogurt Sauce over all. Garnish with sliced almonds. Cut in 6 parts. Serve remaining Yogurt Sauce in separate bowl. Makes 6 servings.

Yogurt Sauce: In medium bowl, mix together all ingredients.

Each serving contains 406 calories; 13 gm fat; 41 gm carbohydrate; 760 mg sodium; 7 mg cholesterol.