Delicious Chicken Recipes for Diabetics and Others
These Chicken Recipes are perfect for diabetics but they are not “diabetic recipes;” they are tasty for everyone. Add these chicken recipes to your family’s menus. Devilishly Warm Chicken might be too spicy for the kiddos so adjust seasonings to suit your family. Almonds are a heart healthy food so be sure to try the Citrus Chicken With Almonds!
DEVILISHLY WARM CHICKEN BREASTS
3/4 cup chili sauce
3 tbsp prepared mustard
2 tbsp butter, softened
2 tbsp Worcestershire sauce
1/2 tsp salt
1 tsp minced garlic
1/4 tsp hot pepper sauce
4 chicken breasts (approx 6-oz each)
1/2 cup water
Preheat broiler.
In a small bowl combine the chili sauce, mustard, and butter. When combined add the Worcestershire sauce, salt, garlic, and hot pepper sauce; mix together well.
Arrange chicken in a single layer in a baking pan or dish. Using half the liquid mixture, baste chicken breasts all over. Broil chicken, 4-inches from the heat for 3 minutes on each side.
Set oven heat to 350 degrees. Brush chicken with remaining liquid. Pour water over all. Cover the pan with aluminum foil and bake until the chicken is cooked through, about 45 minutes. Remove to a serving platter and drizzle with the pan drippings.
Note: If using boneless chicken you will probably need to adjust baking time.
CITRUS CHICKEN WITH ALMONDS
Note: Almonds are a heart-healthy food and should be in everyone’s diet.
4 (1 lb total) boneless skinless chicken breasts
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1/2 cup chicken broth
3 tbsp Splenda granulated
1 1/2 tsp cornstarch
1 tbsp butter
1 tbsp chopped chives
1 tbsp chopped fresh parsley
1/4 cup raw sliced almonds, toasted
Preheat the oven to 425 degrees.
Place the chicken breasts on an ungreased baking sheet. Using 1 tablespoon of the orange juice, brush the chicken breasts. Place in the oven and bake at 425 degrees for 15 to 20 minutes or until cooked through.
In a small saucepan, combine the remaining orange juice, lemon juice and chicken broth.
In a small bowl, combine the Splenda and cornstarch; stir into the broth and juice mixture. Heat over medium heat until mixture starts to boil. Reduce heat to low and simmer for 8 to 10 minutes until slightly thickened. Remove pan from the heat; whisk in the butter. Stir in the chives and parsley.
To serve, place the baked chicken on serving platter. Pour the sauce over the chicken and sprinkle the toasted almonds over all.
Enjoy!
About the Author
A grandmother with diabetes along with other autoimmune diseases, Linda has a diabetic blog where she shares recipes and information regarding the disease. http://diabeticenjoyingfood.blogspot.com She shares quick and Easy Recipes at http://grandmasquickfixrecipes.blogspot.com
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