1) CHICKEN ITALIANO
14 oz Tomatoes, canned
1/2 teaspoon (2ml) Basil, dried
1/2 teaspoon (2ml) Tarragon
1/2 teaspoon (2ml) Salt
1/4 teaspoon (1ml) Pepper, freshly ground
2 teaspoons (10ml) Butter, oil or margarine
1 Garlic clove finely chopped
2 lb Chicken pieces, skinned
2 tablespoons (30ml) Parsley chopped or 2 teaspoons (10ml) dry
1/2 cup (125mL) Mozzarella cheese, shredded
Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and pepper. Puree until smooth. Melt margarine in a large frying pan. Saute garlic over medium heat 1 min. (or mix in 1/2 tsp garlic powder with other spices)
Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender.
Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken.
Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts.Or place on a microwave-safe dish and melt cheese in microwave. Or sprinkle with grated parmesan cheese and serve immediately.
Source: Choice Cooking, Canadian Diabetes Association
Posted by Elizabeth Rodier May 1993
2) CRISPY CHICKEN
2 cups (500ml) Dry bread crumbs
1/3 cups (84ml) Grated Parmesan cheese
1 teaspoon (5ml) Oregano
1 teaspoon (5ml) Basil
1/2 teaspoon(2ml) Garlic powder
4 Pieces of chicken 2 lb total
Combine the coating mix ingredients and mix well. Measure out 3/4 cup into a plastic bag. Place chicken pieces into bag and shake to coat.
Place chicken pieces in a baking dish with heaviest sections towards the outside of the dish. Cover with waxed paper. Microwave at medium 70% for 18-20 min or until juices run clear. Allow 5 minutes after cooking time.
Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster & Charlotte Empringham
Shared but not tested by Elizabeth Rodier July 1993
3) Grilled Picante Chicken
4 Chicken breasts
-- (skinned and boned,
-- and cut in half)
1 cup (250ml) Picante sauce*
2 teaspoons (10ml) Sugar substitute
4 teaspoons (20ml) Dijon-style mustard
(*found in Mexican food section of market)
Mix picante sauce, sugar substitute, and mustard. Marinate chicken breasts in this mixture for 4 to 8 hours in the refrigerator.
Place chicken breasts on the grill. Turn after about five minutes. They should be done in 10-15 minutes.
Using a long handled brush, and wearing mitts, brush on marinade when grilling.
From: FRED MUELLERRead on for more diabetic chicken recipes.
4) Thai chicken
2 cups (500ml) Thai Jasmine rice.
4 chicken breasts. (sliced)
1 large onion
1 tablespoon (15ml) garlic paste
1 tablespoon (15ml) ground ginger
2 tablespoons (30ml) lemongrass
1/2 cup (63ml) dark soy sauce.
Cooking spray or olive oil
Boil the rice for 10-12 minutes
In the meantime cut up the onion and chicken and fry them with some cooking spray or olive oil.
Stir in the garlic, ginger and lemongrass and cook until the chicken is brown and the onions are nice and soft.
Pour on the soy sauce and simmer for 5 minutes.
Serve with the rice.
Source: Adapted from Slimming world.
5) BBQ Chicken
4 boneless skinless chicken breasts and chicken drumsticks
1 tablespoon (15ml) cayenne pepper
1 tablespoon (15ml) kosher salt
1 tablespoon (15ml) black pepper
2 tablespoons (30ml) lemon pepper
1 1/2 teaspoons (7ml) garlic powder
2 tablespoons (30ml) smoked paprika
2 tablespoons (30ml) dark brown sugar
1 1/2 cups (375ml) tomato paste
1/4 cup (60ml) honey
1/4 cup (60ml) apple cider vinegar
Combine dry ingredients and rub onto chicken.
Refrigerate 1 hour.
Combine liquid ingredients and bring to a boil until reduced by 1/3.
Place on medium grill, and turn often, brushing with sauce when turned until interior temperature reaches 165°.
Let rest for 10 minutes; serve.
I hope that you will find these diabetic chicken recipes tasty.
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