Total Time
25mins
Prep 10 mins
Cook 15 mins

I am trying to get my diabeties under better control so I am posting recipes that are recommended for diabetics and that I think will interest me and my family (out of a family of 4 2 are diabetic and 1 is borderline). This recipe is from Australian BH&G Diabetic Living. Please note you could use other vegetables.

Ingredients Nutrition

Directions

  1. Put the cornflour in a small bowl and gradually whisk in the reserved apricot juice until smooth and then stir in the Splenda Granular and then set aside.
  2. Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
  3. Add the onion and cook, stirring occasionally for 5-6 minutes or until the onion starts to soften and then increase heat to medium-high and add the chicken and cook for 2 minutes each side or until just browned.
  4. Add the cornflour/apricot juice mixture and the apricot halves to the pan and bring to a simmer and then reduce heat to low and cook, covered, for 6 minutes or until the chicken is just cooked.
  5. Meanwhile cook the rice as per packet directions in boiling water and then drain.
  6. Divide the rice among serving plates and top the chicken with the chicken and the sauce and some apricot halves and the steamed vegetables.
Most Helpful

5 5

The chicken breasts I used were about 7 to 8 ounces each, so they were large! I also used 12 apricot halves, 3 for each breast, & after that, followed your recipe on down for a very nice tasting main dish! Thanks for sharing this keeper of a recipe! [Tagged & reviewed in Make My Recipe]