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    Mediterranean Chicken With Artichokes, Sun-Dried Tomatoes, and Portabella

    Mediterranean cuisine is one of the heart-healthiest in the world. That's because it's high in fruits, vegetables, whole grains, and monounsaturated fats (think olive oil), all of which help reduce LDL (or "bad") cholesterol -- and low in saturated fats, which help boost HDL (or "good") cholesterol levels. It's also a diet that celebrates love and connection: Mediterraneans often eat with friends and family, and social support may help protect against heart disease.

    4 boneless, skinless chicken breasts
    ½ tsp salt
    pepper
    1 tsp olive oil
    2 garlic cloves, minced
    1 10 oz package baby portabella mushrooms, sliced
    1 10 oz package frozen artichoke hearts, thawed
    1/3 cup chopped sun-dried tomatoes
    juice from ½ fresh lemon
    1 tsp dried or 2 tbsp chopped fresh thyme

    Heat a large nonstick skillet coated with cooking spray over medium heat.
    Season chicken breasts with salt and pepper and place in skillet.
    Sauté chicken breasts on each side until cooked, about 8 to 10 minutes.
    Remove chicken and cover to keep warm.
    Add oil to the skillet over medium heat and sauté garlic, 3 to 4 minutes or until sun-dried tomatoes are tender.
    Add mushrooms, artichoke hearts, and sun-dried tomatoes, and sauté for 3 minutes.
    Add lemon juice and thyme; continue cooking for 3 minutes.
    Serve chicken breasts topped with mushroom-artichoke mixture.

    Makes: 4 servings

    Nutrition Information: Per serving: Calories: 194, 28 calories from fat; 3 g fat; 1 g saturated fat; 68 mg cholesterol; 386 mg sodium; 11 g carbohydrates; 4 g fiber; 31 g protein. Calories from fat: 14%.

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