• 1 Tbs. plus 1 tsp. olive oil
• 1 shallot, minced
• 1 cup dry breadcrumbs
• 3 Tbs. parsley, chopped
• 1/4 tsp. thyme, or 3/4 tsp. fresh, minced
• 1/8 tsp. rosemary, crumbled, or 1/2 tsp. fresh, minced
• 2 Tbs. low calorie mayonnaise
• 1 lb. tempeh, cut in half horizontally

Heat 1 tsp. oil in a heavy small skillet over medium low heat. Sauté shallot 1-2 minutes or until softened. Transfer shallot to a bowl. Stir in next 5 ingredients, 1/2 tsp. oil and salt and pepper to taste. Lightly toss. Heat remaining oil in a heavy nonstick skillet over medium high heat. Sauté tempeh 4-5 minutes per side. Turn on broiler. Place tempeh on a baking sheet. Cover top of each piece of tempeh with breadcrumb mixture. Press breadcrumbs to 1/4 inch thickness. Broil 1 minute crumb side up, or until golden. Serve crumb side up.

Per serving: calories 411, fat 18.1g, 38% calories from fat, cholesterol 0mg, protein 25.2g, carbohydrates 40.9g, fiber 6.9g, sugar 0.8g, sodium 267mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.6, Lean meat: 2.3, Fat: 1.6, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Fumé Blanc, or Chablis.