A Real Spring Chicken

The longer, warmer days of late spring, slouching toward summer, call for light, relaxed dinners, preferably eaten outside. A tangy grilled chicken breast makes an aromatic main course redolent of fruity olive oil, garlic, herbs and sweet, slightly woody balsamic vinegar. It’s a dish to be eaten into summer and beyond.

With the chicken, serve crostini, slicked with olive oil, rubbed with garlic and topped with greens and chopped tomatoes and basil.

For dessert, pour a shot of espresso or a quarter cup of strong coffee over a scoop of vanilla ice cream.

Menu (30 MINUTES OR LESS)

Balsamic-Glazed Chicken Breasts

Tomato-Basil Crostini

Vanilla Ice Cream with Espresso

COUNTDOWN

30 minutes before: Preheat oven and grill or broiler. Begin reducing balsamic vinegar. Slice bread, brush with oil and toast.

22 minutes before: Chop rosemary, oregano and basil. Chop tomatoes and garlic.

15 minutes before: Grill chicken, make glaze and rub toasted bread with garlic.

5 minutes before: Brush chicken with glaze. Finish crostini with greens and tomato mixture.

INGREDIENTS

Shopping List

1 loaf Italian long bread or baguette

4 tomatoes, 2 red and 2 yellow if available

1 bunch basil

4 boneless, skinless chicken breast halves

1 bunch rosemary

1 bunch oregano

1 pint vanilla ice cream

Staples

Coffee

Garlic

Olive oil

Pepper

Salt

Sugar

Balsamic vinegar

BALSAMIC-GLAZED CHICKEN BREASTS

4 boneless, skinless chicken breast halves

Salt, pepper

1/2 cup balsamic vinegar

1/4 cup olive oil

1 clove garlic, minced

2 tablespoons chopped rosemary

2 tablespoons chopped oregano

Sprinkle both sides of chicken breasts with salt and pepper to taste and set aside.

Bring balsamic vinegar to boil in heavy-bottomed saucepan. Boil until reduced by half, about 5 minutes. Whisk in olive oil, garlic, rosemary and oregano. Keep warm.

Grill or broil chicken until cooked through, about 5 minutes on each side. Brush both sides of chicken with glaze and let stand few minutes before serving.

4 servings. Each serving:

330 calories; 185 mg sodium; 99 mg cholesterol; 16 grams fat; 5 grams carbohydrates; 39 grams protein; 0.09 gram fiber.;

TOMATO BASIL CROSTINI

If yellow tomatoes are available, use 2 yellow and 2 red for variety.

1 loaf Italian bread

Extra-virgin olive oil

4 tomatoes

1/2 bunch basil, chopped

1 teaspoon sugar

Salt, pepper

2 cloves garlic, halved

1/4 pound pre-washed mixed baby salad greens such as arugula, mizuna or escarole

Slice loaf on diagonal into 1/2-inch slices. Brush each slice generously on both sides with olive oil. Place on baking sheet and bake at 400 degrees until lightly toasted, 10 to 15 minutes.

Core and halve tomatoes, squeezing out seeds. Chop and mix with basil, sugar, 1 tablespoon olive oil and salt and pepper to taste.

Rub one side of toasted bread slices with cut side of garlic clove. Top with few greens and 1 or 2 spoonfuls of tomato mixture.

8 slices. Each slice:

205 calories; 376 mg sodium; 1 mg cholesterol; 4 grams fat; 36 grams carbohydrates; 6 grams protein; 0.62 gram fiber.

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Short Cut

All the herbs for a single dish can be chopped together in a food processor if you’re careful to dry them completely before processing and use short pulses.

* Mexican Talavera plate from Windows, Pasadena.