Being Health Conscious: a Low Cholesterol Chicken Recipe
Finding delicious, low-fat/low-cholesterol dinner recipes - that are also easy to cook - is no easy feat. But it's vital if you are committed to a low cholesterol lifestyle. And frankly, it's often easier to cook a low-cholesterol meal than to ascertain whether a restaurant meal is low fat. Renowned chef Eric Ripert's recipe for two people, "Toaster Oven Chicken" fits the bill. You don't want the oven to heat up the whole house? No problem, Chef Ripert's recipe cooks either in an oven or a (large) toaster oven. Another plus: the recipe is a snap - the only time consuming part of this recipe is dicing shallots and garlic and slicing cherry tomatoes and olives. And best of all, only fat in this low-cholesterol dish is heart-healthy olive oil.The following is my take on Eric Ripert's Toast Oven Chicken Recipe, modified to make it easier (eliminated the 1 small fennel bulb, thinly sliced) and with a bit less olive oil to make it even heart-healthier.
Preheat toaster oven (or oven) to 400.
Mince the shallot and garlic. Slice the tomatoes and olives and fennel (if using). Rip the basil leaves.
Season the chicken breasts on both sides with salt and pepper. Place the chicken in a baking dish.
Combine the minced shallots, garlic, sliced tomatoes, sliced fennel (if using), sliced olives, capers, and thyme leaves in a mixing bowl. Drizzle olive oil over the vegetables and season to taste with salt and pepper.
Cover chicken with the vegetable mixture. Bake the chicken for 10-15 minutes until cooked through. To serve, sprinkle the basil over the chicken and serve immediately.
Building a stable of low-fat, low-cholesterol dinners that are both easy-to-make and delicious is a key step in a low cholesterol lifestyle. Having great low cholesterol go-to dishes that you and your family love is one sure way to help minimize those last-minute, high-cholesterol fast-food jaunts.