Instructions: 1. SAUCE: Whisk together the ingredients in a small saucepan. Adjust the seasoning to taste; set aside.

2. CHICKEN: Preheat a grill-pan (foreman or stovetop). Meanwhile season the chicken fillets with pepper and salt substitute; pat or rub the seasoning in so that it sticks. When the grill is ready, spray the grills surface if desired and arrange chicken on the grill. Cook 5 minutes; remove from foreman; let stand 1 minute before cutting. (Double the time for a stove top grill-pan.)

3. Gentle warm the pesto sauce over lowest heat; stirring occasionally, taking care not to boil.

4. Serve the chicken topped with the sauce or slice the chicken into strips and toss with the sauce. Serve with rice or pasta.

This recipe is close to the one proposed by Paulette. Changes include the foreman grill; reducing the amount of oil; and suggesting other ways to serve the dish.

Serving Ideas : Pasta, sliced tomatoes, corn on the cob and/or broccoli florets

Description: "Modified to reduce the fat. Serve tossed with pasta."

NOTES : If cooking for two, cube or slice leftover and toss with pesto sauce and corn kernels; serve with pasta or lettuce as a salad.

sauce was okay. original called for
equal parts of everything: pesto, oil, yogurt and vinegar. then add pepper. easy to serve this with chopped salad instead of the pasta for a lower carb meal.

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