Chicken Recipes That Are Okay for Diabetics and Tasty Enough For Everyone

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

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.

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

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

Preheat oven to 350 degrees.
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.

Enjoy!

Find more of Linda's recipes at http://diabeticenjoyingfood.blogspot.com/ She also shares diabetic and other health information at http://grandmaskitchenmedicine.blogspot.com/

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