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This is a very easy but very delicious recipe for a diabetic chicken dish which serves 6


Vegetable oil spray
4 slices whole-wheat bread
¼ cup plus 2 tablespoons grated Parmesan cheese
1½ tablespoons finely snipped fresh parsley
1½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon dried thyme, crumbled
½ cup nonfat or low-fat buttermilk. Alternatively use nonfat milk with a little vinegar
Vegetable oil spray
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

To Make the Chicken Parmesan

Rinse chicken and pat dry with paper towels.

Pour buttermilk into a shallow bowl.

Marinate chicken in buttermilk for 1 hour [or the nonfat milk with vinegar added] Note:- If you're running short on time you can just dip the chicken in the milk... You'll lose a little of the juiciness

Preheat oven to 450oF [230oC].

Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray.

Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl.

Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Remove Chicken from marinade, shake off excess liquid, dredge in crumbs, and shake off excess crumbs.

Put chicken on cooling rack. Spray each breast with vegetable oil spray.

Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
Take it from me, your family members, whether diabetic or not, will love the taste of this Baked Chicken Parmesan.

Nutritional Information (Per Serving)

Calories: 209
Protein: 38 g
Sodium: 303 mg
Cholesterol: 68 mg
Fat: 1 g
Carbohydrates: 11 g

Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat


THANKS!... Africhef

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