Cook for the Heart with Celebrity Chef Ingrid Hoffmann …Chicken a la Pizza A customizable twist on a family favorite!

February is American Heart Month, and the perfect time to consider how to cook for your heart. Mazola® Corn Oil and Ingrid Hoffmann have teamed up to provide simple and delicious ways to be kind to your heart this month and beyond.
Kick your healthy cooking into high gear this February with the below tips and an exclusive recipe from Ingrid!

Tip 1: Add color. Incorporating a rainbow of fruits and vegetables like spinach, tomatoes and peppers into a meal makes the plate look more appetizing, and adds nutritional value.

Tip 2: Downsize your plate. Ditch the giant dinner plate for something more moderately sized to stick to proper portions. This can help stop overeating and the pressure to clean one’s plate.

Tip 3: Swap pantry staples. Choose cooking oils with added health benefits. Corn oil is not only four times more effective in lowering cholesterol than extra virgin olive oil, but it is ideal for baking, grilling and sautéing, making it a cooking must-have no matter your favorite dish.

Tip 4: Plan on Sundays. Make a weekly menu on Sunday outlining your meal plan for the week and grocery shop accordingly. This will limit the number of nights you eat out, and save time and money. Why not pick up the ingredients for Ingrid’s newest recipe, Chicken a la Pizza? Find the recipe below!

For more health information or recipes, visit Mazola.com.

Chicken a la Pizza
A customizable twist on a family favorite!

Yield: 4 servings
Prep Time: 15 minutes
Marinate Time: 30 minutes

Cook Time: 6 to 8 minutes

Ingredients
Chicken
2 boneless, skinless, split chicken breasts (about 1 pound)
2 cloves garlic, peeled and crushed
4 small sprigs of rosemary, stemmed and roughly chopped
2 tablespoons sherry vinegar OR white wine vinegar
2 tablespoons Mazola® Corn Oil
1/4 teaspoon salt
Freshly ground Spice Islands® Whole Black Pepper

Toppings: Mediterranean option
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
1/2 yellow onion, thinly sliced
1 cup canned crushed tomatoes with oregano, basil, garlic
2 tablespoons capers
1/2 cup shredded reduced-fat mozzarella cheese
2 tablespoons finely chopped fresh parsley

Toppings: Hawaiian option
1 cup cubed fresh pineapple
1/2 medium red onion, thinly sliced
1 cup canned crushed tomatoes with oregano, basil, garlic
1/4 cup sliced black olives
1/2 cup shredded reduced-fat mozzarella cheese
2 tablespoons finely chopped fresh parsley

Toppings: Mexican option
1 jalapeno pepper, sliced and seeded
1 cup canned crushed tomatoes
1/4 cup chopped scallions
1/2 cup shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh oregano

Instructions
Place 1 chicken breast between two pieces of plastic wrap on a cutting board. Pound chicken with a flat meat mallet or rolling pin until the chicken is 1/2-inch thick. Cut the pounded breast in half and repeat with the other piece of chicken. You will end up with 4 pieces of chicken.

Place the chicken, garlic, rosemary, sherry vinegar, oil, salt and pepper in a large resealable bag. Seal and place in the refrigerator for at least 30 minutes and up to 4 hours.

Preheat grill pan or large skillet to medium hot. Remove the chicken from the marinade and drain; discard any remaining marinade. Cook the chicken for about 3 to 4 minutes on one side.

Mediterranean Topping Option: While the chicken cooks, grill the peppers and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.

Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled peppers and onions, capers, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.

Hawaiian Topping Option: While the chicken cooks, grill the pineapple and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.

Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled pineapple and onions, black olives, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.

Mexican Topping Option: While the chicken cooks, grill the jalapeno peppers on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.

Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled jalapeno peppers, scallions, cheese, cilantro and oregano. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.