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The Le6 County Ledger
Wednesday, July 16,2008 - Page 1C
C - Section
to COMPETE
Tuxedo Sesame Crusted Chicken
Recipe courtesy of the U.S. Olympic Committee and
Tyson Foods
Serves 4 to 6
4 Tyson' 1 ’ Boneless Skinless Chicken Breasts
1 cup breadcrumbs
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
1 large egg
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
Non-stick olive oil cooking spray
1. Mix breadcrumbs and sesame seeds in a shallow dish.
2. Beat egg and combine with garlic powder, salt and
cayenne pepper.
3. Coat large skillet with non-stick olive oil cooking
spray over medium-high heat.
4. Dip chicken breast in egg mixture and coat evenly
on both sides in bread crumb/sesame seed mixture,
pressing firmly so mixture adheres to chicken.
5. Add chicken to pre-heated skillet and cook 7 to
8 minutes per side or until chicken is browned and
done (internal temp 170°F).
Serving Suggestion: Serve with steamed vegetables
and rice.
FAMILY FEATURES
utrition is a vital component of every athlete’s training. The combination of good carbohydrates,
healthy fats and lean proteins allows athletes to build muscle and stamina for their most
important events. To help U.S. Olympic hopefuls be at their best during training and competition,
the U.S. Olympic Committee (USOC) has created an athlete nutrition program in preparation for
the upcoming Olympic Games in Beijing.
Performance Nutrition
Recipes for
Success
The USOC’s leading nutritionists have developed
the Performance Nutrition program, which promotes
healthy food choices to help athletes achieve optimal
performance. Based on the U.S. Department of Agri
culture’s Dietary Guidelines for Americans and the
American Fleart Association’s Eating Plan for Healthy
Americans, the program features innovative menu
items made with lean proteins, heart-healthy fats,
whole grains and antioxidant-rich fruits and vegetables.
As a proud Sponsor of the 2008 and 2010 U.S.
Olympic Teams, Tyson Foods is contributing to the
USOC’s Performance Nutrition plan by providing
quality protein to fuel the athletes for success every
step of the way, from the U.S. Olympic Training
Centers to the Olympic Games in Beijing.
“You can build the greatest training center in the
world, but without solid nutrition, there will be no gold
medals,” said Terri Moreman, FMP, associate director
of food and nutrition services for the USOC. "When
it comes to the U.S. Team’s success, we believe that
nutrition can make the difference. The USOC is
extremely grateful for Tyson’s support in supplying
our athletes with the quality protein that is essential to
their performance.”
Protein to Go
In addition to three protein-packed, nutritious meals
a day at the training centers, U.S. Olympic hopefuls
are receiving Travel Nutrition Kits, courtesy of Tyson
Foods. The kits are designed to help athletes take
Performance Nutrition with them on the road when they
compete in training camps, World Cup competitions and
U.S. Olympic Team qualifiers. Equipped with a hot pot,
power adapter, Tyson* pouch chicken and recipes, U.S.
Olympic hopefuls can prepare quick and easy protein-
rich meals with the comforts of home, no matter where
they are.
Cooking for Champions
In an effort to comply with these gold-medal nutri
tion standards, USOC Executive Chef Jacque Hamilton
has reworked many of her recipes for the athletes in
training. Rather than overhauling the menu, she has
switched to healthier ingredients and cooking methods.
As a result, Hamilton has lowered sodium, decreased
fats and eliminated all trans fats — even from tradi
tionally rich comfort foods, like macaroni and cheese.
Hamilton also is keenly aware of the need to make
the meals delicious as well as nutritious. Most recipes
must pass a taste test in her own home before she lets
the athletes sample them.
“These recipes are some of the athletes’ favorites,"
said Hamilton. "They were chosen for our Beijing menu
because they provide the athletes with a taste of home.
They also help to make our Beijing menu versatile
because each dish has a distinct flavor profile that can
be easily paired with interesting side dishes.”
Winning Recipes
“Traveling all over the world for competitions
has allowed me to taste foods from many different
cultures,” said Carissa Gump, member of the U.S.
Olympic Team for women’s weightlifting. “These
recipes are great because they offer protein choices
that reflect those new flavors, while maintaining the
tastes and comforts of home — providing me with
the fuel I need to support my training."
For more Tyson-USOC Performance Nutrition recipes,
visit www.tyson.com/olympicrecipes.
Nutritional Information: 370 Calories, 110 Calories
from Fat, 13g Total Fat, 2.5g Saturated Fat, Og Trans
Fat, 145mg Cholesterol, 1050mg Sodium, 23g Total
Carbohydrate, 3g Dietary Fiber, 2g Sugars, 40g Protein
Island Chicken
Recipe courtesy of the U.S. Olympic Committee and
Tyson Foods
Serves 4 to 6
4 Tyson Boneless Skinless Chicken Breasts
1 fresh mango, peeled and diced in small cubes
1 8-ounce can chunk pineapple (including
juice)
1 teaspoon fresh jalapeno pepper, finely
chopped
1/4 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
1 teaspoon fresh cilantro, chopped
1 teaspoon lime juice
1. Prepare Mango Salsa by combining: mango, pine
apple (including juice), jalapeno pepper, red pepper,
onion, cilantro and lime juice in large bowl. Stir
gently to mix well and let sit at room temperature
1 hour to allow flavors to blend.
2. Pre-heat grill to medium-hot. Grill chicken 15 to
20 minutes or until done (internal temp 170°F).
3. Plate each chicken breast and top with Mango Salsa.
Serving Suggestion: Serve with brown rice and either
a fruit or tossed salad.
Nutritional Information: 260 Calories, 35 Calories
from Fat, 3.5g Total Fat, lg Saturated Fat, Og Trans
Fat, 90mg Cholesterol, 260mg Sodium, 24g Total
Carbohydrate, 2g Dietary Fiber, 21 g Sugars, 34g
Protein
Chicken With Sun-dried Tomato
& Garlic Crust
Recipe courtesy of the U.S. Olympic Committee and
Tyson Foods
Serves 4 to 6
8 Tyson Chicken Bone-in Skinless Chicken
Thighs
5 sun-dried tomatoes, chopped
1/2 teaspoon olive oil
1/8 teaspoon black pepper
1 1/4 teaspoons minced garlic
1 cup Italian breadcrumbs
1 cup low-fat milk
Non-stick olive oil cooking spray
1. Pre-heat oven to 350°F. Spray baking sheet with
non-stick cooking spray.
2. Combine sun-dried tomatoes, olive oil, black
pepper, garlic and breadcrumbs. Puree ingredients
in a blender for approximately 30 seconds.
3. Place breadcrumb mixture in a bowl. Dip chicken
thighs into milk, then into breadcrumb mixture
pressing firmly so mixture adheres to chicken.
4. Place chicken thighs on baking sheet and bake 20 to
30 minutes or until done (internal temp 180°F).
Serving Suggestion: Serve with pasta and a green salad.
Nutritional Information: 410 Calories, 150 Calories
from Fat, 16g Total Fat, 5g Saturated Fat, Og Trans
Fat, 180mg Cholesterol, 780mg Sodium, 2lg Total
Carbohydrate, lg Dietary Fiber, 5g Sugars, 41 g Protein