Serving a healthful, home-cooked meal during the holiday season is easier than you might imagine.

In fact, cooking light and luscious meals is what the test kitchens at Cooking Light magazine specialize in. The kitchen crew has put together a cookbook, “Cooking Light Fresh Food Fast,” with 160 mouthwatering menus that are not only great for you but taste great, too.
With short ingredient lists, straightforward procedures and fresh ingredients, the recipes and meals in this cookbook may transform your weeknight meals.
Favorites include roasted vegetable pizza, corn and bacon chowder, chocolate pretzel bark and this recipe for Kalamata-Balsamic Chicken with Feta.

Kalamata-Balsamic
Chicken With Feta
Prep: 4 minutes
Cook: 14 minutes

4 (6-ounce) skinless boneless chicken breast halves
1?2 teaspoon freshly ground black pepper
Cooking spray
1 cup grape tomatoes, halved
16 pitted Kalamata olives, halved
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons small basil leaves

1. Sprinkle chicken evenly with pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Cook chicken 6 to 7 minutes on each side until done. Transfer chicken to a serving platter; keep warm.
3. While chicken cooks, combine tomatoes, olives and vinaigrette in a medium bowl.
4. Add tomato mixture to pan; cook one to two minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.
Yield: 4 servings (serving size: 1 chicken breast, 1?4 cup tomato mixture and 3?4 tablespoons cheese).

For more information, visit www.oxmoorhouse.com. -(NAPSI)

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