Bruschetta Chicken is fast, easy to fix and great to serve company. But it could be more nutritious.

Cut the calories by using seasoned breadcrumbs in place of buttered ones and less parmesan cheese. Give the breading a healthy boost by tossing in some wheat germ.

To make the breading stick, use light mayonnaise instead of eggs and butter.

To take a shortcut on the tomato topping, use some canned Italian-style diced tomatoes (seasoned with basil, garlic and oregano). Just use a strainer to drain the canned tomatoes well before putting them on the chicken.

These alterations cut the calories by 24 percent.

Preheat oven to 375 F.

Set a rack on a foil-lined roasting pan. Spray with cooking spray.

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Bruschetta Chicken gets a healthy boost from wheat germ in the breading. The dish has 277 calories per serving.

Put chicken in a bowl of ice water. Remove and pat with paper towels. Trim fat.

Brush a tablespoon of light mayonnaise on each piece until coated, then transfer to the pie plate and bread each piece. Put chicken on prepared rack and spray each piece with cooking spray. Repeat with remaining chicken breasts.

Bake chicken for 25 to 30 minutes, or until the coating crisps and browns. Remove from oven and spoon tomato mixture over each chicken breast. Return to oven for 3 to 5 minutes, or until tomato mixture is heated through. Serve hot. Makes 4 servings.

Bread coating: Put 1/4 cup Italian-style seasoned breadcrumbs, 2 tablespoons wheat germ and 2 tablespoons grated parmesan cheese in a pie plate and combine well.

Tomato mixture: Combine 1 cup seeded and chopped tomatoes, 3 tablespoons fresh chopped basil, 2 cloves minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl.

PER SERVING: Calories 277 Fat 11g Cholesterol 70 mg Sodium 611 mg Fiber 1 g

Carbohydrates 12 g Protein 29 g

SOURCE: The Wichita Eagle