DIABETIC BEST EVER LOW-FAT BAKED CHICKEN
This is a great way to enjoy dinner and still maintain a healthy eating routine. If you're in a rush, pounding the breasts flat will speed cooking time.
Provided by Annacia
Categories Chicken Breast
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375.
- Mix bread crumbs, cheese and seasoning in shallow bowl.
- Dip each chicken breast in melted margarine (or spray with Bacel Topping Spray), then in bread crumb mixture.
- Place each breast on baking sheet sprayed with nonstick cooking spray.
- Bake for approximately 20-30 minutes or until golden brown and cooked through.
DIABETIC BOMBAY CHICKEN
This is a very tasty and nutricious diabetic friendly recipe for Bombay Chicken. Serve it over brown rice.
Provided by Annacia
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
- Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
- Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
- Line a plate with paper towels and place almonds on the towels to drain.
- Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
- Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
- Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
- Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
- Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
- Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
- Serve the Bombay Chicken immediately over brown rice.
- This is a really delicious way of adding some changes to your everyday chicken.
Nutrition Facts : Calories 188.7, Fat 8.3, SaturatedFat 1.4, Cholesterol 40, Sodium 93.9, Carbohydrate 12.3, Fiber 2.5, Sugar 4.8, Protein 17.1
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