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Ingredients

• Olive oil cooking spray
• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 cups packed fresh basil
• 2 tablespoons freshly grated Parmesan
• 1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet in a 350° oven
• 1 clove garlic
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons olive oil
• 4 cups lettuce (such as frisée)
• 1 tablespoon fresh lemon juice
• 1 cup halved cherry tomatoes
• 1/4 cup cubed part-skim mozzarella

Description

Protein And Greens Get An Italian Twist In This Dish From Chef Lachlan Mackinnon Patterson Of Frasca Food And Wine, In Boulder, Colorado. Plus, You'll Net A Day's Worth Of Energizing Niacin Per Plate.

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