Stuffed Cranberry And Rice Chicken from Healthy Diabetic Recipes

Stuffed Cranberry And Rice Chicken Recipe

Recipe Ingredients:

3 whole chicken breasts, halved, boned,
skinned, and pounded to 1/2" thickness
3 cups cooked brown rice
1/2 cup rehydrated cranberries, drained
= (to rehydrate dried cranberries, pour
boiling water over 1/2 cup cranberries,
let sit for 10 minutes, and drain)
1 tbsp olive oil
1/2 cup diced celery
1/2 cup diced onion
2 tsp minced fresh thyme
1 cup dry white wine

Recipe Instructions:

Prepare the chicken breasts and set aside. Combine the rice and rehydrated cranberries and mix well. Set aside.

Heat the oil in a small saucepan over medium-high heat. Add the celery and onion and saute for 5 minutes. Add the vegetables and thyme to the rice.

On a flat surface, take about 1/2 cup of the rice mixture and place on the lower third of each chicken breast. Fold over the sides of the chicken breast and roll up. Secure each breast with a toothpick. Continue with all chicken breasts.

Place all the chicken rolls in a casserole dish. Pour wine in the bottom of the dish. Cover and bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for 10 more minutes.

This recipe yields 6 servings. Serving size: 3 to 4 ounces chicken and vegetables with 1/2 cup rice.

Exchanges Per Serving: 3 Very Lean Meat, 2 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 296; Calories from Fat 57; Total Fat 6g; Saturated Fat 1g; Cholesterol 73mg; Sodium 80mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 3g; Protein 30g.

Comments: Juicy, tart cranberries surprise you in every bite!

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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