Diabetic Best Ever Low Fat Baked Chicken Food

DIABETIC BEST EVER LOW-FAT BAKED CHICKEN

Diabetic Best Ever Low-Fat Baked Chicken image

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

Ingredients

16 ounces boneless skinless chicken breasts
1/2 cup breadcrumbs
1/4 cup fat-free parmesan cheese
1 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon black pepper
1 teaspoon parsley flakes
1/3 cup fat-free margarine, melted (I used Bacel Topping Spray and used far less than 1/3 cup by spraying it on)

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

Diabetic Bombay Chicken image

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

Ingredients

1 teaspoon light margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 1/2 cups chopped cooked chicken
1 tablespoon all-purpose flour

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.

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