Ingredients

• 1 cup seasoned croutons
• ¼ cup slivered almonds
• 2 tablespoons fresh basil leaves
• 1 lemon, for zest
• ½ cup egg substitute (or 2 large eggs)
• ¼ cup grated Parmesan-Romano cheese blend
• 4 chicken cutlets (about 1 lb)
• 1 tablespoon unsalted butter
• 2 tablespoons canola oil
• 1 (5.3 oz) cup plain Greek yogurt
• 1 tablespoon basil pesto

Steps

1. Crush croutons and almonds finely. Chop basil finely. Zest lemon (2 teaspoons).
2. Place egg substitute in shallow bowl. Combine in second bowl: croutons, almonds, basil, lemon zest, and cheese blend. Dip chicken into egg substitute, letting excess drip off, then into crouton mixture, pressing with fingertips to coat evenly (wash hands).
3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter and oil in pan; cook chicken 2–3 minutes on each side until 165°F. Meanwhile, combine yogurt and pesto. Serve chicken with pesto sauce.

Ingredients

• 1 cup grape tomatoes
• 0.5 oz fresh basil
• 1 (20 oz) package cheese tortellini
• ¼ teaspoon pepper
• ½ cup Asiago Caesar salad dressing

Steps

1. Bring water to a boil for pasta. Halve tomatoes; chop basil (leaves only; ½ cup). Cook and drain pasta following package instructions.
2. Toss pasta with tomatoes, basil, pepper, and dressing. Serve warm or chilled.