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CHICKEN MARGHERITA 
3 lg plum tomatoes, cut into 1-inch pieces
6 tbsp. chopped fresh basil
2 tbsp. chopped red onion
4 tbsp. olive oil
1 tbsp. white balsamic vinegar
1/8 tsp. each salt and pepper
1-1/4 cups Italian-style panko breadcrumbs
4 boneless, skinless chicken breast halves
1/4 cup reduced-fat creamy Caesar salad dressing
6 oz fresh mozzarella cheese, cut into 1/4inch thick slices

Mix tomatoes, 2 tablespoons basil, onion, 1 tablespoon oil, vinegar, salt and pepper in small bowl. Reserve.

In another bowl, combine breadcrumbs and remaining basil. Reserve. Between sheets of plastic wrap, pound chicken breasts to a 3/8-inch thickness. Coat each chicken with dressing, allowing excess to drip off. Then coat in reserved breadcrumb mix.

In a large skillet, heat remaining oil over medium-high heat. Add chicken in batches, cook, turning, until no longer pink in centers (about 5 minutes per side). Transfer chicken to platter, cover and keep warm.

When done with all the chicken, return chicken to skillet, over medium-low heat. Top with cheese, cover and heat until cheese has melted, about 3-5 minutes.

Transfer to platter, Top with reserved tomato mix.

Submitted by: Sherry Monfils
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