‘Dining with the Duchess’

Spread the dressing on the bread. Top with the cucumber slices and a dill sprig.

Per serving: 34 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 160 mg sodium, 5 g total carbohydrate, 1 g dietary fiber, 1 g protein, 17 mg calcium.

1. Cook the linguine according to package directions; drain.

2. In a large nonstick saucepan or Dutch oven, heat the oil. Sauté the onion and garlic until softened, about 3 minutes.

3. Stir in tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes. Stir in the linguine; cook, tossing constantly, until heated through, 2-3 minutes. Serve, topped with the cheese.

1. In a small bowl, mix the sesame seeds, salt and pepper. Place the chicken on a sheet of wax paper; sprinkle on both sides with the sesame-seed mixture.

2. In a large nonstick skillet, heat the vegetable oil. Sauté the chicken until cooked through, 4-6 minutes on each side. Transfer the chicken to a plate.

3. Meanwhile, in a small saucepan, combine the vinegar, soy sauce, honey, gingerroot, mustard, sesame oil and pepper flakes; bring just to a boil. Remove from the heat.

4. Divide the greens among 4 salad plates. Cut each chicken breast into fourths on the diagonal. Keeping the slices together, arrange the chicken over the greens. Drizzle with the dressing.