I love olive oil. I love the way it smells and tastes, the way it adds texture to salads. I've been using it since I was a child. (Given that my last name is Sinatra, would you expect anything different?) For me, it's a happy coincidence that olive oil is so healthful.
In fact, the latest research shows that olive oil is even better for you than first thought. It has major therapeutic value, and its vital components—including monounsaturated fatty acids and phenolic compounds—may be the secret ingredients that make it a perfect anti-aging functional food. Here’s an easy, delicious recipe that gives you the healthy benefits of olive oil.
(Makes 4 servings)
Team this Mediterranean-style dish with brown rice and sautéed zucchini for an easy spring dinner.
- 4 Tbsp. olive oil
- 1 medium red onion, chopped
- 4 Tbsp. garlic, minced
- 1 (28-oz.) can diced peeled tomatoes (or, for less salt, dice fresh tomatoes)
- 1 tsp. grated orange zest
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2 bay leaves
- ½ tsp. paprika
- ½ tsp. ground black pepper
- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
Heat 2 Tbsp. oil in heavy large saucepan over medium heat. Add onion and garlic, and sauté until tender, about 10 minutes. Add tomatoes, orange zest, oregano, basil, bay leaves, paprika, and black pepper. Cook until sauce thickens, stirring occasionally, for about 30 minutes. Discard bay leaves. Season chicken with salt and pepper. Heat remaining 2 Tbsp. oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. To serve, spoon sauce over chicken.