Green tea: Numerous scientific studies have shown that epigallocatechin gallate (EGCG) contained in green tea is a versatile molecule believed to have properties that can interfere with cancer cell growth processes. Japanese green teas, which are richer in catechins, are the best source of EGCG.
Olive oil: It contains oleocanthal, an anti-inflammatory molecule that plays a role in the prevention of certain chronic diseases. Moreover, hydroxytyrosol and taxifolin help inhibit the formation of new blood vessels, which could help slow the growth of certain cancers. Choose virgin or extra virgin olive oils, which contain more polyphenols, including oleocanthal, which is easy to recognize as it produces a slight tickle in the throat.
Author: Florence Albernhe, chef owner of the restaurant Le Grain de riz, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- 4 whole chicken breasts, 150 g (5 oz) each, skin and fat removed
- 2 tbsp. olive oil
- 2 tbsp. Japanese green tea (preferably sencha), unbrewed
- 2 tbsp. fresh mint
- ¼ cup (60 g) ground lemongrass
- ¾ tsp. salt
- ¾ tsp. brown sugar
- 2 tbsp. orange zest
- 2 tbsp. lemon zest
- 2 tbsp. freshly grated ginger
- ½ tsp. ground cumin
Mix all ingredients for the coating in a bowl.
Coat the chicken breasts well.
Heat the olive oil in a large skillet.
Brown the chicken 2 minutes on each side.
Put the chicken in a baking dish and roast in the oven at 350 F (180 C) for approximately 15 minutes, depending on thickness.