Broilers vary in heat intensity; move the rack to a lower position if the chicken is browning too quickly, or to a higher rack if too slowly. Remove items from the baking sheet as done, if they're cooking unevenly.
Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient. Swap it for salsa the next time you make tacos, burritos, or rice and beans.
Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.
This is based on traditional panzanella -- an Italian bread salad -- but the ingredients are grilled to intensify their flavor. You'll need 24 metal or wooden skewers; soak wooden ones 15 minutes in water before threading them. Per serving: 142 calories, 3 g fat, 18 mg cholesterol, 20 g carbs, 374 mg sodium, 10 g protein, 2 g fiber