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| Chicken Recipes |
These chicken recipes are okay for diabetics and they
are also tasty enough for everyone to enjoy. No need to cook a diabetic meal
and a regular meal when you use these recipes. The diabetic will be eating
properly and the others won't have a clue they are eating a diabetic chicken
dish! Now what could be better for the cook? So whether you are diabetic or you
cook for one, you can serve these recipes without worry!
PANKO OVEN FRIED CHICKEN BREASTS
4 (about 2 lb total) bone-in chicken breasts, skinned
1 cup low-fat buttermilk
1/3 cup flour (1/4 cup whole-wheat finished out to 1/3 cup with all-purpose)
1 tsp poultry seasoning
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp paprika
2 large eggs, beaten
1/2 cup Panko (Japanese) bread crumbs
1/4 cup cornmeal
nonstick cooking spray
4 (about 2 lb total) bone-in chicken breasts, skinned
1 cup low-fat buttermilk
1/3 cup flour (1/4 cup whole-wheat finished out to 1/3 cup with all-purpose)
1 tsp poultry seasoning
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp paprika
2 large eggs, beaten
1/2 cup Panko (Japanese) bread crumbs
1/4 cup cornmeal
nonstick cooking spray
Place the chicken breasts in a gallon-size ziptop
plastic bag; add the buttermilk. Seal bag and rotate to coat chicken.
Refrigerate at least 2 hours but up to 12 hours. Turn several times during this
time.
Preheat oven to 400 degrees. Line a baking sheet that
has sides with foil, very lightly spray with nonstick cooking spray; set aside.
Remove the chicken pieces from the plastic bag, drain
and discard buttermilk.
Place the flour, poultry seasoning, pepper, salt, and
paprika in another large plastic ziptop bag.
Place the eggs in a pie plate or shallow bowl.
Combine the bread crumbs with the cornmeal in another
pie plate or shallow bowl.
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| Chicken Recipes |
Place chicken, 2 breasts at a time, into the bag of
the flour mixture and shake to coat chicken. Remove from bag and coat with the
egg. Roll chicken in the crumb/cornmeal mixture until coated. Place chicken on
the prepared baking sheet and give a very light spray with the cooking spray.
Bake chicken at 400 degrees for 35 to 40 minutes until
the chicken is cooked through to 170 degrees or the juices run clear.
Yield: 4 servings
Per serving: 340 cal, 5 g (2 sat) fat, 34 g protein, 26 g carbs
Per serving: 340 cal, 5 g (2 sat) fat, 34 g protein, 26 g carbs
CHICKEN BREASTS OVER VEGETABLES
2 stalks celery, chopped
1 cup mushrooms, chopped
1 cup carrots, chopped
4 green onions, sliced thin
1/2 of a medium green bell pepper, diced
2 medium zucchini, diced
poultry seasoning to taste
1/2 cup chicken broth
2 boneless skinless chicken breasts
1/8 tsp paprika
2 stalks celery, chopped
1 cup mushrooms, chopped
1 cup carrots, chopped
4 green onions, sliced thin
1/2 of a medium green bell pepper, diced
2 medium zucchini, diced
poultry seasoning to taste
1/2 cup chicken broth
2 boneless skinless chicken breasts
1/8 tsp paprika
Preheat oven to 350 degrees.
Spray a loaf pan with nonstick cooking spray; set aside.
Spray a loaf pan with nonstick cooking spray; set aside.
In a medium mixing bowl combine the celery, mushrooms,
carrots, onions, bell pepper, and zucchini with the poultry seasoning. Place
the mixture in the prepared loaf pan. Place the chicken breasts on top of the
vegetable mixture. Sprinkle with the paprika.
Bake at 350 degrees for 30 minutes or until the
chicken is cooked through.
More information about chicken recipe and recipe of chicken here
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