You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

　　

Ingredients

makes 4

　　1 teaspoon finely chopped fresh oregano

　　1 teaspoon red-wine vinegar

　　3 tablespoons extra-virgin olive oil

　　1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick

　　1 tablespoon minced garlic

　　1 cup drained jarred or canned white beans (reserve 1/4 cup liquid)

　　1 teaspoon finely chopped fresh rosemary

　　3/4 teaspoon coarse salt

　　Freshly ground pepper

　　Vegetable oil cooking spray

　　8 slices multigrain bread

　　4 small radishes, thinly sliced

　　1 cup thinly sliced escarole

　　

Step 1

Whisk together the oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.

　　

Step 2

Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover; set aside.

　　

Step 3

Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.

　　

Step 4

Toast the bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 409

　　

Step 7

Fat: 13g

　　

Step 8

Cholesterol: 49mg

　　

Step 9

Carbohydrate: 43g

　　

Step 10

Sodium: 541mg

　　

Step 11

Protein: 29g

　　

Step 12

Fiber: 6g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.