Recipe by I'mPat
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.
Top Review by Sydney Mike
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]
- 2 teaspoons cornflour (or gluten-free cornflour)
- 400 g apricot halves (in natural juice drained and reserve juice)
- 1⁄4 cup Splenda granular
- 1⁄2 teaspoon olive oil
- 1 onion (brown, halved and thinly sliced)
- 4 (125 g) skinless chicken breasts (trimmed of fat)
- 140 g basmati rice (or doongara)
- 2 bunches Broccolini (steamed to serve)
- 200 g sugar snap peas (trimmed and steamed to serve)
- 250 g yellow squash (quartered, steamed to serve)
Directions See How It's Made
- 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.
- Brush the oil over the base of a large non-stick frying pan and heat over medium heat.
- 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.
- 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.
- Meanwhile cook the rice as per packet directions in boiling water and then drain.
- Divide the rice among serving plates and top the chicken with the chicken and the sauce and some apricot halves and the steamed vegetables.