Chicken Provencale (for two)

Yield: 2 main dish servings

4 plum tomatoes, chopped
1/2 of a 6 oz. can pitted ripe olives, sliced
1 Tbsp. olive oil or cooking oil
2 tsp. dried basil, crushed
2 cloves garlic, minced
1 beaten egg white
1 tsp. water
1/4 cup fine dry bread crumbs
2 Tbsp. snipped fresh parsley
1/4 tsp. lemon-pepper seasoning
2 skinless, boneless chicken breast halves (8 oz. total)
2 tsp. margarine or butter, melted
1 medium carrot
1 medium zucchini
3 oz. fettuccine
1 tsp. butter or margarine
Grated Parmesan cheese

For sauce, combine tomatoes, olives, oil, basil and garlic. Let stand at
room temperature 1 hour. In a small mixing bowl combine egg white and
water. In a shallow bowl combine bread crumbs, parsley and lemon pepper
seasoning. Dip chicken into the egg mixture, then roll in crumbs. Place
chicken in a shallow baking pan. Drizzle with the 2 tsp. butter or margarine.
Bake at 350 F for 30 to 40 minutes or until no longer pink. Meanwhile, in a
skillet cook tomato mixture, covered, over medium heat for 7 minutes. Keep
warm. Using a vegetable peeler, cut carrot and zucchini lengthwise into long,
thin slices. Cook fettuccine according to package directions, add carrot and
zucchini the last minute of cooking. Drain pasta and vegetables. Toss with
remaining margarine or butter. To serve, divide fettuccine mixture between two
dinner plates. Top each with a chicken breast half and tomato sauce. Sprinkle
with Parmesan cheese.

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