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Parvine's Baked Fruited Chicken


(makes 8 servings)

4chicken breast halves with bones, 5 ounces (150 g) each, skin removed
4chicken thighs with bones, 5 ounces (150 g) each, skin removed
16dried apricot halves
8dried pitted prunes
1/2pound (240 g) button mushrooms, sliced
2medium onions, 6 ounces (180 g) each, thinly sliced
1medium navel orange, 6 ounces (180 g)
2large lemons
1 1/2tablespoons (22.5 ml) fresh thyme leaves or 1/2 tablespoon (7.5 ml) crushed dried
salt (optional) and freshly ground pepper
1tablespoon (15 ml) olive oil
  1. Preheat oven to 375°F (190 C°, Gas Mark 5).
  2. Trim all visible fat from chicken pieces. Wash chicken and pat dry with paper towels. Arrange in the bottom of a large baking dish.
  3. Scatter apricots, prunes, and mushrooms around the chicken. Cover with onion slices.
  4. Thinly slice the orange and lemons (do not peel). Remove any seeds. Arrange fruit slices on top of onions. Scatter thyme over all. Season with salt (if using) and pepper. Drizzle with olive oil and cover with foil.
  5. Bake for 45 minutes; remove foil and bake for 10 minutes more or until chicken is done and juices next to the bone run clear (cut one to test).
  6. To serve, arrange chicken and fruit on a heated serving platter. Arrange vegetables over and around. Serve at once.
Per serving:213 calories (26% calories from fat), 22 g protein, 6 g total fat (1.2 g saturated fat), 19 g carbohydrate, 3 g dietary fiber, 60 mg cholesterol, 64 mg sodium
Diabetic exchanges:3 lean meat, 1 carbohydrate (1 fruit), 1 vegetable

 

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