Diabetes Blogs

Comfort food for a Diabetic- Recipe: Chicken Parmesan

Does missing some of the foods you used to enjoy make you sad? Good news. You don't have to give them up all together. Just modify them to work for a Diabetic Compatible, low carb diet.

Take Chicken Parmesan for example. The chicken is not a problem, the cheese is not a problem, and the sauce can be managed in a number of different ways. If it's the breading you're trying to avoid that is holding you back, consider this: how much do you really taste it anyway? Isn’t it the gooey, cheesy, tomato flavorwhat makes this dish?  I was served Chicken Parmesan years ago over a bed of well-seasoned wilted spinach (And yes I know the dish is traditionaly served over a bed of pasta. The reason for that is simple economics. Pasta costs less than chicken).The healthier version I ate was as good as the original, just different. If you'd rather not forgo tradition, try substituting spaghetti squash for regular spaghetti. You still get a plate full of memories. The only difference is it's diabetic compatible so a lot healthier now.   Your soul and your tastebuds will thank you. And this relatively low carbohydrate serving should not raise your readings unless you are hypersensitive to any amount of carbohydrates.


Chicken Parmesan

2 Servings

Net Carbohydrates….5-7 grams*


Note: The only thing missing from this recipe is the breading which is why it is so low in carbohydrates. The flavors and textures are exactly what you remembered. It is much faster to prepare.




*You can use a commercial tomato sauce or diced San Marzanno tomatoes drained and mixed with garlic, minced onion, parsley, basil and oregano, or use roasted tomatoes for the sauce. Better yet…try all the possibilities.


2 – boneless, skinless chicken breasts

Salt and pepper to taste (and your doctor’s advice)

1/3 – cup tomato sauce (see suggestions above)

2- thick slices of the best mozzarella you can find

¼ cup grated parmesan cheese

2 Tbsp. olive oil


How I prepare this recipe:

Place the chicken breasts between two pieces of waxed paper or plastic wrap. Using a rolling pin or heavy skillet, pound the chicken breasts until they are about ½ inch thick.

Heat a large frying pan and add the olive oil. Cook the chicken over medium heat for 3-4 minutes per side.

Remove to a baking dish and let cool. Top with sauce and cheeses. Bake for 25-30 minutes in a 350 degree oven. Serve over seasoned raw spinach or spaghetti squash.

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