Post by JJ Judkins on Jan 16, 2008 18:13:37 GMT -6
Apricot-Ginger Chicken - 6g Carbs, 0.1g Fiber
Yield: 4 servings
From: The Complete Diabetes Prevention Plan
Sauce:
1/4 cup plus 2 Tbsp low-sodium chicken broth
1/4 cup light (reduced-sugar) apricot fruit spread
1 Tbsp rice vinegar
1 Tbsp reduced-sodium soy sauce
1/2 tsp ground ginger
Rest of Ingredients:
1/4 teaspoon garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
1 lb boneless skinless chicken breast, cut into
8 equal pieces and pounded 1/4-inch thick
1 Tbsp canola oil
3 Tbsp thinly sliced scallions
Place all of the sauce ingredients in a
medium bowl and stir to mix well. Set aside.
Combine the garlic powder, pepper and salt and sprinkle
both sides of the chicken pieces with some of the seasoning.
Place the oil in a large nonstick skillet and preheat
over medium-high heat. Add the chicken and cook for a
couple of minutes on each side, until nicely browned
and no longer pink inside. Remove the chicken from the
skillet and set aside to keep warm.
Pour the sauce into the skillet and cook, stirring
frequently, for a couple of minutes, or until sauce
is reduced by almost half and is syrupy.
To serve, place 2 pieces of chicken on each of 4 serving
plates. Drizzle each serving with some of the sauce and top
with a sprinkling of scallions. Serve hot.
Yield: 4 servings
Nutrition per Serving (1/4 of recipe):
176 Calories, 66mg Cholesterol, 4.8g Fat, 0.6g Saturated Fat,
6g Carbs, 0.1g Fiber, 26g Protein, 445mg Sodium, 16mg Calcium
Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat
Yield: 4 servings
From: The Complete Diabetes Prevention Plan
Sauce:
1/4 cup plus 2 Tbsp low-sodium chicken broth
1/4 cup light (reduced-sugar) apricot fruit spread
1 Tbsp rice vinegar
1 Tbsp reduced-sodium soy sauce
1/2 tsp ground ginger
Rest of Ingredients:
1/4 teaspoon garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
1 lb boneless skinless chicken breast, cut into
8 equal pieces and pounded 1/4-inch thick
1 Tbsp canola oil
3 Tbsp thinly sliced scallions
Place all of the sauce ingredients in a
medium bowl and stir to mix well. Set aside.
Combine the garlic powder, pepper and salt and sprinkle
both sides of the chicken pieces with some of the seasoning.
Place the oil in a large nonstick skillet and preheat
over medium-high heat. Add the chicken and cook for a
couple of minutes on each side, until nicely browned
and no longer pink inside. Remove the chicken from the
skillet and set aside to keep warm.
Pour the sauce into the skillet and cook, stirring
frequently, for a couple of minutes, or until sauce
is reduced by almost half and is syrupy.
To serve, place 2 pieces of chicken on each of 4 serving
plates. Drizzle each serving with some of the sauce and top
with a sprinkling of scallions. Serve hot.
Yield: 4 servings
Nutrition per Serving (1/4 of recipe):
176 Calories, 66mg Cholesterol, 4.8g Fat, 0.6g Saturated Fat,
6g Carbs, 0.1g Fiber, 26g Protein, 445mg Sodium, 16mg Calcium
Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat