Recipes to make the heart happy
The American Heart Association features more than 600 recipes – including 150 new concoctions – in its flagship publication, “The New American Heart Association Cookbook, Seventh Edition.” Following are three examples of heart-healthy recipes straight from the cookbook:Sun-Dried Tomato and Kalamata Olive ChickenRich-tasting sun-dried tomatoes, Greek olives, and feta come together to make this simple, yet sensational, fare.10 sun-dried tomato halves, chopped1/4 cup boiling water4 boneless, skinless chicken breast halves (about 4 ounces each)1/2 teaspoon dried oregano, crumbled12 kalamata olives, finely chopped1/4 cup finely snipped fresh parsley1/2 teaspoon dried oregano, crumbled1/8 teaspoon crushed red pepper flakes1 ounce fat-free or low-fat feta cheese, crumbled1/8 teaspoon salt2 teaspoons olive oil (extra-virgin preferred)In a small bowl, stir together the sun-dried tomatoes and water. Let stand for 10 minutes. Drain. Return the tomatoes to the bowl.Meanwhile, discard all the visible fat from the chicken. Put the chicken between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat.Sprinkle 1/2 teaspoon oregano over the chicken. Stir the olives, parsley, 1/2 teaspoon oregano, and red pepper flakes into the tomatoes. Gently stir in the feta. Heat a 10-inch nonstick skillet over medium-high heat. Cook the chicken for 3 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Remove from the heat. Sprinkle the salt over the chicken.To serve, put chicken on each plate. Top each serving with 1/4 cup tomato mixture. Drizzle each serving with 1/2 teaspoon oil. Serves 4.Nutrient AnalysisCalories: 209Protein: 29 gCarbohydrates: 6 gTotal fat: 7 gSaturated: 1 gPolyunsaturated: 1.0 gMonounsaturated: 4.5 gCholesterol: 66 mgFiber: 1 gSodium: 444 mg
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