Chicken And Pear Skillet Supper Diabetic Food

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

ZUCCHINI MARINARA - DIABETIC

Steps:

• In a skillet over medium heat, heat oil.
• Add the onion and saute for 4 minutes.
• Add the tomatoes, garlic, parsley, and basil.
• Cook for 3 minutes Add the zucchini and cook for 5 minutes.
• Season with salt and pepper and sprinkle with Parmesan cheese.

BLUE CHEESE AND PEAR TARTS

Steps:

• Peel pears. Rub peeled pears with the cut side of half a lemon.
• Combine water, sugar,and remaining lemons in a large saucepan. Bring to a boil and cook for 5 minutes to dissolve the sugar.
• Carefully drop in pears. Simmer and poach pears just until tender (about 20 minutes).
• Remove pears and place in a bowl to cool. Preheat oven to 425°F.
• Roll out half the puff pastry on a floured surface just until it's large enough to cut out two 4 inch rounds. Repeat with remaining half of puff pastry, discarding scraps.
• Place pastry rounds on baking sheet and top each with cheese.
• Thinly slice pears and fan over cheese.
• Sprinkle with demerara sugar.
• Bake in the centre of the preheated oven for 12 to 15 minutes or until pastry is golden and cheese is bubbling. Remove to a rack to slightly cool.
• Whip cream and 1 tablespoon sugar ina bowl with an electric mixer until stiff peaks form.
• Stir in plain yogurt until blended.
• To serve, sprinkle warm tarts with walnuts and a dollop of whipped cream.

CHICKEN AND PEAR SKILLET SUPPER (DIABETIC)

Steps:

• Drain pears, reserving ¾ cup liquid; set aside. In large skillet, heat oil over medium-high heat until hot; cook chicken breasts until brown on both sides.
• Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender.
• In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved.
• Gradually add to vegetables in skillet; cook and stir until mixture thickens. Return chicken to pan; cover and cook 10 minutes. Add pear slices to skillet.
• Place spinach on top of pears and chicken in skillet; cover and cook 5 minutes or until spinach is wilted and chicken is cooked through.
• Serve at once.