Toppings

1/4 cup — grated parmesan

1/4 cup — pesto (pine nut or walnut variety)

1 tbsp — olive oil

1 tsp — chili powder

1 pound — chicken tenders

1/2 cup — loosely packed fresh basil leaves

2 — scallions, sliced Juice of 3 lemons

Dough

INGREDIENTS:

3/4 cup — plus 1 tablespoon lukewarm water (105-115°F)

1 package — active dry yeast (2 1/4 teaspoons)

1 tsp — sugar

1 cup — whole wheat pastry flour

1 cup — whole wheat all purpose flour

1/2 tsp — salt

2 tbsp — extra-virgin olive oil

2 tbsp — fine cornmeal 

All-purpose flour for dusting

DIRECTIONS

1 Add chicken to a bowl and dress with 1/4 pesto and juice of 3 lemons.

Marinate in the refrigerator for 20 minutes or up to 1 hour.

2 Preheat grill to medium-high.

3 Meanwhile, chop basil and scallions and set aside.

4 Oil the grill rack. Remove the chicken from the marinade and grill until

cooked through and no longer pink in the middle, about 2 minutes per side.

Serve the chicken with pesto and add chopped basil and scallions for garnish.

APPROXIMATE PER SERVING: 168 CALORIES ■ 6G FAT ■ 3G CARBS ■ 24G PROTEIN