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Chicken with Ginger Plum Sauce

Contributed by: NAPSA

Eating Your Way To Lower Cholesterol (NAPSA) - The National Institute of Health's National Cholesterol Education Program (NCEP) guidelines recommend intake of certain foods to help lower cholesterol and reduce the risk of coronary heart disease, the leading cause of death in the U.S.

Among the recommended foods are the plant stanol esters found in Benecol Spread. The ability of Benecol to lower cholesterol has been supported by more than 25 studies, and the Food and Drug Administration has recognized that plant stanol esters in Benecol may lower the risk of heart disease when part of a diet low in saturated fat and cholesterol.

Here is a healthy recipe that can make lowering cholesterol enjoyable:

See also: Fruit Tart


  • 2 tsp. finely chopped fresh ginger
  • 3 large cloves of chopped garlic
  • 2 tbsp. hoisin sauce
  • 2 tbsp. plum sauce
  • 1 tsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1/4 tsp. crushed red pepper flakes
  • 6 tbsp. Benecol (regular) Spread
  • 6 chicken breasts, (11/2 lbs.), boned and skinned
  • 1/4 tsp. salt and freshly ground black pepper, mixed together
  • 3 cups hot cooked couscous


,p>Combine ginger, garlic, hoisin sauce, plum sauce, sesame oil, rice vinegar and red pepper flakes. Whisk until well blended. Pour into ovenproof baking dish.

Preheat oven to 400F. Sprinkle chicken with salt and pepper.

Melt 6 tbsp. Benecol Spread in large nonstick skillet over high heat. Add seasoned breasts to skillet and cook until golden, about 3 minutes. Turn chicken over, cook 3 minutes longer. Place chicken in marinade in baking dish.

Cover chicken with foil; bake until cooked through, about 20 minutes.

Place chicken on top of cooked couscous and pour sauce on top.

Serving Size: Makes 6 servings

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