Pound chicken breasts flat or if thick slice nearly in half horizontally and lay open. Sprinkle with freshly ground pepper to taste; set aside. Slice mushrooms and chop shallot; set aside.

Heat olive oil in a large, heavy nonstick skillet. When rippling but not smoking, add chicken and sauté until lightly browned, about 2 minutes on each side. Remove from pan.

Add mushrooms and shallot to pan. Stir in Marsala, 1/4 cup of the chicken broth and tomato paste. Reduce heat to low and cook until mushrooms are slightly softened, about 2 minutes.

Stir cornstarch into remaining ? cup of the chicken broth and add to mushroom mixture. Return chicken to pan and cook over moderate heat until chicken is cooked through and sauce is thickened and bubbly. Turn off heat and stir in blueberries. Serve immediately over rice.

Makes 4 servings.

• Per serving: 306 calories, 30 g protein, 26 g carbohydrate, 1.5 g fiber, 7 g fat, 74 mg cholesterol, 89 mg sodium.

BLUEBERRY COULIS

• 2 cups fresh blueberries
• 1/3 cup sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon lime or lemon juice

Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate. Serve as a sauce over lemon desserts or other cool desserts.

Makes 2 1/2 cups, about 20 servings.

• Per serving (2 tablespoons): 30 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 7 g carbohydrates, 0.5 g fiber, 7 g sugar, 0 g protein.

BLUEBERRY PIE FILLING

• 1 9-inch unbaked pie shell
• 1 quart fresh blueberries
• 4 tablespoons whole-wheat flour
• 3/4 cup sugar
• 1 tablespoon light corn syrup
• 1/2 teaspoon cinnamon
• 3 tablespoons flaked coconut

Mix blueberries, flour, sugar, corn syrup and cinnamon. Pour into unbaked pie shell and bake at 350 degrees for 40 to 45 minutes. Garnish with coconut.