Lemon Chicken with Stuffing - 29g Carbs, 2g Fiber, 2g Sugar
From: www.diabeticlivingonline.com
Make chicken and stuffing in the slow cooker for this easy, one-pot
recipe. When it's done, top it with a mix of fresh lemon peel, parsley,
and walnuts.
Servings: 8
Nonstick cooking spray
2 Tbsp finely shredded lemon peel
1 Tbsp ground sage
1/2 tsp seasoned salt
1/2 tsp freshly ground black pepper
8 small whole chicken legs (drumstick and thigh), skinned (about 5 lb)
1/4 cup olive oil
4 cups quartered or sliced fresh cremini, shiitake, and/or button mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette, cut into 1-inch pieces (12 to 14 oz)
1 cup coarsely shredded carrot
1 cup reduced-sodium chicken broth
1/4 cup chopped walnuts, toasted
1/4 cup snipped flat leaf Italian parsley
1. Lightly coat the inside of a 6-quart slow cooker with cooking spray.
Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining
lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture
and rub onto chicken legs. Place chicken legs in slow cooker.
2. Meanwhile, heat oil in a large skillet; add mushrooms and garlic.
Cook and stir 3 to 5 minutes or until just tender. Stir in remaining
sage mixture. Place bread cubes and carrot in a large bowl; add mushroom
mixture. Drizzle with chicken broth, tossing gently.
3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat
setting for 3-1/2 to 4 hours.
4. Using a slotted spoon, transfer stuffing and chicken to a serving
platter; discard juices in cooker.
5. Combine reserved lemon peel, walnuts and parsley; sprinkle atop
chicken and stuffing.
Serving Size: 1 chicken leg and 2/3 cup stuffing
Servings: 8
Nutrition per Serving:
385 Calories, 15g Total Fat, 104mg Cholesterol, 2g Sat Fat,
7g Monounsaturated Fat, 4g Polyunsaturated Fat, 543mg Sodium,
29g Carbs, 2g Fiber, 2g Sugar, 33g Protein
Diabetic Exchanges: 1 Vegetables, 2 Starch, 4 Lean Meat, 1 Fat
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