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Brussels Sprouts: These are really just tiny cabbages and as such they are as good for you as all members of the cabbage family. You may have even figured out that they come from Belgium. Don't like the smell of sprouts? That's too bad, because that stink is from the isothiocyanates that are so good for you. These handy chemicals are cancer fighters that work by convincing any potential cancer-causing cells to kill themselves. Sounds nasty, but there's no real need to mourn the passing of a cancer cell. We're not kidding about their strength: they are considered to be among the most powerful antioxidants and anticarcinogens known to man. All from a tiny Belgian cabbage.
helps prevent cancer

Recipe

Chicken Saute with Wilted Endive and Brussels Sprouts

serves
prep time: 10
cook time: 7

ingredients

2 skinless boneless chicken breast halves
2 teaspoons chopped fresh herbs (such as tarragon and chives), divided
5 large brussels sprouts, quartered
2 large heads of Belgian endive, quartered lengthwise
2 teaspoons white balsamic vinegar

directions

Using meat mallet, pound chicken breast halves between sheets of plastic wrap to 0.5 inch thickness. Sprinkle chicken with 1 teaspoon chopped fresh herbs, salt, and pepper.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chicken and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and tent with foil. Add remaining 2 tablespoons butter to same skillet and cook until brown, about 1 minute. Add brussels sprouts and endive and saute until golden, adding broth to moisten, about 3 minutes. Add vinegar, toss to coat. Season with salt and pepper. Mix in remaining 1 teaspoon herbs. Divide vegetables between plates. Top with chicken and serve.