Sunday’s Chicken Dinner Recipe – Chicken with Salsa Verde

December 29, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken with Salsa Verde. Chicken Pieces, Poblano Chiles, Tomatillos, and Potatoes are just some of the ingredients needed to make this week’s Sunday’s Chicken Dinner Recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find one of the largest selection of recipes you can find, something to please everyone! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken with Salsa Verde
Tender pieces of chicken and potatoes served in a delicious cream sauce seasoned with tomatillos and poblano chiles.

Recipe Ingredients:
3 tablespoons vegetable oil
4 pounds skinless chicken pieces
4 poblano chiles
5 medium tomatillos, peeled and quartered
1 medium onion, quartered
3/4 cup water, divided
4 MAGGI Garlic Flavor Seasoning Cubes, crushed
1 to 2 teaspoons MAGGI Seasoning Sauce
1 teaspoon dried oregano
4 medium potatoes, peeled and cubed
1 (7.6-ounce) can NESTLÉ Media Crema
Hot cooked rice or warm corn or flour tortillas
Chopped cilantro for garnish

Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Fry chicken, turning once, for 5 to 7 minutes or until browned. Remove from saucepan; set aside.
2 – Roast whole chiles over gas stove burner or broil until skins blister. Remove immediately to avoid burning. Place chiles in cold water for 10 minutes. Peel and remove seeds, if desired.
3 – Place chiles, tomatillos, onion, ¼ cup water, crushed seasoning cubes, seasoning sauce and oregano in blender; cover. Blend until smooth. Place chile mixture in same saucepan. Cook over medium-high heat, stirring frequently, for 10 minutes or until sauce has thickened. Add remaining ½ cup water; stir well. Add chicken to sauce; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 40 minutes. Add potatoes; cover. Cook for 10 minutes or until potatoes are tender. Add media crema; cook for 1 minute or until heated through.
4 – Serve with hot cooked rice or warm tortillas. Top with chopped cilantro.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/chicken/chicken_with_salsa_verde_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Bourbon

December 22, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Chicken Bourbon. Made using Boneless and Skinless Chicken Breast Fillets, Shallots, Pear, Oyster Mushrooms, Bourbon, White Wine, Chicken Broth, Toasted Walnuts, and Seasonings. You can find this recipe along with all the other delicious recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Bourbon
Chicken BourbonAn elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.

Recipe Ingredients:
4 boneless, skinless chicken breast fillets, about 3 pounds
Salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped
2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped

Cooking Directions:
1 – Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
2 – In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
3 – Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
4 – Add bourbon, Chardonnay and chicken broth, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
5 – Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
6 – Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/chicken_bourbon_recipe.html

Sunday’s Chicken Dinner Recipe – Rustic Asiago Chicken Portobello Skillet

December 15, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 7 Comments
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This week’s Sunday’s Chicken Dinner Recipe is a Rustic Asiago Chicken Portobello Skillet. Got one Hearty and Delicious Meal Recipe to pass along for this week’s recipe, Rustic Asiago Chicken Portobello Skillet. Some of the ingredients you’ll be needing are; Diced Chicken, Portobello Mushrooms, Sun Dried Tomatoes, Orzo, Wisconsin Mozzarella Cheese, Wisconsin Asiago Cheese and more! You can find this recipe at the CooksRecipes along with a huge selection of Delicious Recipes so be sure to check out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Rustic Asiago Chicken Portobello Skillet
This rustic Italian-style chicken and portobello mushroom and orzo pasta dish makes a deliciously hearty one-skillet meal.

Recipe Ingredients:
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3 to 4 medium Portobello mushrooms, sliced
1 1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun-dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced
2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
6 ounces Wisconsin Asiago cheese, shaved*

Cooking Directions:
1 – In a large 12-inch nonstick skillet over medium-high heat, melt butter. Add onion and garlic, and sauté 2 minutes.
2 – Add mushrooms to pan, stir and sauté for 3 more minutes.
3 – In a small bowl, combine water, vinegar, bouillon cube and sun dried tomatoes, stirring until bouillon cube is dissolved. Add this mixture to skillet.
4 – Stir in chicken and cooked orzo. Reduce heat to low and simmer 5 to 6 minutes until excess liquid is thickened.
5 – Stir in basil, Mozzarella cheese and plum tomatoes. Heat through an additional 2 minutes.
6 – Garnish each serving with shavings of Asiago cheese. Serve immediately.
Makes 6 servings.

*Use a vegetable peeler to shave the Asiago cheese.
https://www.cooksrecipes.com/chicken/rustic_asiago_chicken_portobello_skillet_recipe.html

Sunday’s Chicken Dinner Recipe – Autumn Chicken Pot Pie

December 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Autumn Chicken Pot Pie. To make this Classic Comfort Food some of the ingredients you’ll need are Cooked Chicken, Pearl Onions, Carrots, Granny Smith Apple, and Dried Cranberries and more all in a Lemon-Ginger Pastry Crust. The recipe is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Autumn Chicken Pot Pie
A buttery, lemon-ginger pastry crust covers a filling with tender pieces of chicken, pearl onions, carrots, chunks of Granny Smith apple and dried cranberries.

Recipe Ingredients:
Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water

Filling:
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
2 tablespoons butter
1/4 cup all-purpose flour
1 tablespoon fresh ginger, minced
2 cups chicken broth
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons lemon juice
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt

Cooking Directions:
1 – For Dough: In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
2 – Preheat oven to 450°F (230°C).
3 – For Filling: Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
4 – In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
5 – On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
6 – Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F (205°C) and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Makes 6 servings.
https://www.cooksrecipes.com/chicken/autumn_chicken_pot_pie_recipe.html

Sunday’s Chicken Dinner Recipe – Grilled Whole Chicken with Starfruit Cranberry Sauce

December 1, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a Grilled Whole Chicken with Starfruit Cranberry Sauce. The Grilled Chicken and Starfruit Cranberry Sauce recipes are both included. The Recipe comes from one of my favorite sites the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out! Enjoy and Make 2019 aHealthy One! https://www.cooksrecipes.com/index.html

Grilled Whole Chicken with Starfruit Cranberry Sauce

Recipe Ingredients:
8 cloves garlic, peeled
1 red onion, peeled and chopped
1 jalapeño pepper seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cup orange juice
1/4 cup vegetable oil
1 whole chicken, about 4 pounds
1 orange, quartered
1 white onion, peeled and quartered

Starfruit Cranberry Sauce:
1 1/4 cups orange juice
1 cup granulated sugar
2 ripe starfruit, diced
1 package cranberries (12 ounces), rinsed
1 tablespoon grated fresh ginger

Cooking Directions:
1 – In food processor or blender, place garlic cloves, red onion, jalapeño pepper, parsley, cilantro, salt, cumin, oregano, orange juice and vegetable oil. Purée thoroughly. Set marinade aside.
Rinse chicken and pat dry.
2 – Gently insert fingers under skin, loosening as much as possible without puncturing over breast, thighs and drumsticks. Place chicken in plastic oven roasting bag. Rub marinade into meat beneath the loosened skin and into body and neck cavities.
3 – Place quartered orange and quartered onion pieces inside body cavity. Pour any remaining marinade over chicken and close bag tightly. Refrigerate overnight. Remove chicken from marinade and pat dry.
4 – Grill chicken over charcoal (or gas – medium heat) medium-hot coals until skin is deep golden brown and meat is cooked through, about 1 hour and 40 minutes (or about 25 minutes per pound.) Internal temperature should reach 180°F (85°C) when done, measured in the deepest part of the thigh, not touching the bone. (Or, roast chicken in the oven for 90 minutes at 375°F / 190°C)
5 – While chicken cooks, prepare Starfruit Cranberry Sauce by combining orange juice and sugar in heavy saucepan. Bring to a boil over medium-high heat, stirring. Reduce heat to simmer; cook 5 minutes. Stir in starfruit, cranberries and ginger. Simmer, stirring, until berries pop, about 8 minutes. Set aside to cool. Serve chilled or at room temperature.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/grilled_whole_chicken_with_starfruit_cranberry_sauce_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken and Rice

November 24, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Chicken and Rice. Some of the ingredients you’ll be needing are Chicken Pieces, Onion, Tomato, Garlic, Long Grain Wild Rice, Frozen Peas, Parmesan Cheese, and more! A Sunday Chicken Dinner Classic for sure! You can find this recipe at the Cooks Recipes website where you’ll find a fantastic selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken and Rice
Chicken and RiceTopped off with grated cotija cheese offers a unique touch to a very popular dish in many Latin American countries.

Recipe Ingredients:
3 pounds chicken pieces, skin removed
Salt and ground black pepper
2 tablespoons vegetable oil – divided use
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup loose pack frozen peas
2 tablespoons grated cotija or Parmesan cheese

Cooking Directions:
1 – Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.
2 – Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.
3 – Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 520 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 135 mg Sodium: 570 mg Carbohydrates: 49 g Dietary Fiber: 4 g Sugars: 6 g Protein: 59 g.
https://www.cooksrecipes.com/chicken/chicken_and_rice_recipe.html

Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken

November 17, 2019 at 6:02 AM | Posted in chicken, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken. Here’s your Sunday Dinner, Provençal Lemon and Olive Chicken! Made using Skinless Chicken Thighs, Onion, Lemon, Pitted Green Olives, White Vinegar, Herbes de Provence, Bay Leaf, Salt and Pepper, Fat-Free Reduced-Sodium Chicken Broth, and Fresh Parsley. You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Provençal Lemon and Olive Chicken

Ingredients
2 cups chopped onion
2 pounds skinless chicken thighs
1 medium lemon, thinly sliced and seeded
1/2 cup pitted green olives
1 tablespoon white vinegar or olive brine
2 teaspoons herbes de Provence
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup fat-free reduced-sodium chicken broth
1/2 cup minced fresh parsley

Directions
1 – Place onions in slow cooker. Arrange chicken thighs and lemon slices over onion. Add olives, vinegar, herbes de Provence, bay leaf, salt, and pepper. Pour in broth.

2 – Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3 1/2 hours or until chicken is tender. Remove and discard bay leaf. Stir in parsley before serving.

Yield: 10 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 5 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 75 mg, Sodium: 400 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/provencal-lemon-and-olive-chicken/

 

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Sunday’s Chicken Dinner Recipe – Mediterranean Orange Chicken

November 10, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Mediterranean Orange Chicken. Some of the Ingredients you’ll be using are Skinless Chicken Breasts, Pine Nuts, Roasted Red Peppers, Capers, Olives, and Raisins. You can find this recipe at the CooksRecipes website where you can find a huge selection of recipes, so be sure to check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Mediterranean Orange Chicken
Mediterranean Orange ChickenUsing authentic ingredients such as pine nuts, roasted red peppers and capers this easy-to-prepare chicken recipe pairs a bold palate of international flavors with nutritious orange juice.

Recipe Ingredients:
4 teaspoons pine nuts, toasted and chopped
1 pound skinless chicken breasts, boned and trimmed
2 tablespoons all-purpose flour for dusting chicken
Canola oil spray
1/4 cup shallots or red onions, minced
1/4 cup red peppers roasted, chopped
2 tablespoons capers chopped
2 tablespoons olives chopped
2 tablespoons raisins chopped
3/4 cup Florida orange juice
1 tablespoon fresh lemon juice
1 cup low-sodium chicken stock
1/2 teaspoon salt (plus additional, to taste)
1/4 teaspoon black pepper (plus additional, to taste)
2 tablespoons fresh parsley, chopped

Cooking Directions:
1 – Toast pine nuts in a 350°F (175°C) oven for 3 to 4 minutes until golden. Remove, cool and chop.
2 – With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper.
3 – Dust both sides in flour, and pat so flour stays on.
4 – Heat sauté pan and coat with canola oil spray.
5 – Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan.
6 – In the same sauté pan, add shallots and sauté briefly.
7 – Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent.
8 – Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil.
9 – Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened.
10 – Stir in salt, pepper and parsley.
11 – Top each serving with 1 teaspoon of chopped toasted pine nuts.
Makes 4 servings.

https://www.cooksrecipes.com/chicken/mediterranean_orange_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Rosemary Chicken and Mushrooms with Mixed Vegetables

November 3, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Rosemary Chicken and Mushrooms with Mixed Vegetables. Fire up the grill for this week’s recipe of Rosemary Chicken and Mushrooms with Mixed Vegetables. To make this recipe you’ll need; 1 Whole Chicken (bone in and skin on), White Button Mushrooms, Olive Oil, Low Sodium Vegetable Broth, Rosemary, and Assorted Vegetables ( Squash, Onions, Bell Peppers, tomatoes). You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Rosemary Chicken and Mushrooms with Mixed Vegetables
This dish includes the timeless taste of chicken on the bone with a great technique for grilling mushroom kabobs. White button mushrooms are threaded on rosemary stalks for added flavor and an impressive presentation.

Recipe Ingredients:
1 whole chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks)
1 pound white button mushrooms
1/3 cup olive oil, plus extra for brushing vegetables
2/3 cup low-sodium vegetable broth
1/4 cup minced fresh rosemary – divided use
1 teaspoon freshly ground black pepper
4 (6-inch) sprigs rosemary with woody stems
2 pounds assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, tomatoes)

Cooking Directions:
1 – Preheat grill.
2 – Place chicken and mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in refrigerator. If refrigerated, return chicken to room temperature before grilling.
3 – Place chicken on grill skin side down and turn when skin turns deep brown. Grill chicken until crispy on outside and juices run clear when pierced with a fork, about 20 to 35 minutes. Remove and place on a platter; cover with foil and let rest for about 10 minutes.
4 – While chicken cooks, thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.
5 – While chicken rests, grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.
6 – Add vegetables to platter with chicken and serve.
Makes 4 servings.

Nutritional Tips: Mushrooms offer many essential nutrients, including the natural antioxidants selenium and ergothioneine, B vitamins riboflavin, niacin and pantothenic acid, and copper. White button mushrooms also are a largely unrecognized source of vitamin D – one serving provides 15 IU of vitamin D. And, mushrooms have close to 300 mg of potassium in each serving, an important nutrient many Americans do not get enough of. Best of all, one serving of mushrooms provides these essential nutrients in a mere 20 calories and zero grams of fat.
https://www.cooksrecipes.com/chicken/rosemary_chicken_and_mushrooms_with_mixed_vegetables_recipe.html

Sunday’s Chicken Dinner Recipe – SANTA FE CHICKEN

October 27, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – SANTA FE CHICKEN. Chicken Breasts, Green Onions, Tomato Soup, Picante Sauce, Black Beans, Kernel Corn, and Spices make up this week’s dish. 308 calories and 21 net carbs per serving! The recipe is from one of my favorite recipe sites, the Diabetic Gourmet Magazine website. The Gourmet Magazine site has a huge selection of Diabetic Friendly Recipes so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SANTA FE CHICKEN
Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
1 teaspoon minced garlic
4 green onions, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Healthy Request Tomato Soup
1/2 cup Pace Picante Sauce
1/2 cup water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup whole kernel corn
2 tablespoons chopped fresh cilantro leaves

Directions

1 – Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
2 – Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
3 – Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

NOTES:
This Santa Fe Chicken is a flavorful one-skillet dish and it’s a snap to make. Serving size is 1 piece of chicken and 3/4 cup sauce.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 308
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 6 grams
Sodium: 486 milligrams
Cholesterol: 78 milligrams
Protein: 35 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipe/santa-fe-chicken

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