Chicken

There was a time when chicken was the go-to Sunday dinner, with all the fixings (think early- to mid-twentieth century).

Now, it's an anytime meal. Check out today's six chicken recipes, including Apricot-Orange Chicken with Glazed Onions and Stuffed Tomatoes with Smoked Chicken and Tabouli. Enjoy!

CHICKEN GREEN CHILE FOOTBALL EMPANADAS

This is from Old El Paso, and begins, "Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table."

Prep Time: 35 minutes; Total Time: 1 hour 5 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-green-chile-football-empanadas.

Ingredients

3/4 cup chopped cooked chicken

1/2 cup sliced green onions

1/2 cup shredded Mexican cheese blend (2 oz)

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 oz cream cheese (from 8-oz package), softened

4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)

1 egg, beaten

1 teaspoon water

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Guacamole, if desired

Salsa, if desired

Preparation

Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.

Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.

Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.

Using paring knife, score laces into top of each empanada.

Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.

Expert Tips

We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.

Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 1

CHICKEN AND VEGETABLE CURRY

Recipe Yield: Yield: 4 Servings

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-vegetable-curry.

Ingredients

Vegetable Cooking Spray

12-16 ounces boneless, skinless chicken breast, cubed

1/2 cup chopped onion

2 cloves garlic

1 medium head cauliflower, cut into florets

2 medium potatoes, peeled, cut into 1/2-inch cubes

2 large carrots, cut into 1/2-inch slices

1-1/2 cups reduced sodium fat-free chicken broth

3/4 teaspoon ground turmeric

1/4 teaspoon dry mustard

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 tablespoon flour

2 tablespoon cold water

1 large tomato, chopped

2 tablespoons finely chopped parsley

1-2 tablespoons lemon juice

Salt, cayenne, and black pepper, to taste

Ingredients

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes.

Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper.

Nutritional Information Per Serving: Calories: 250; Fat: 3.1 g; Sodium: 203 mg; Cholesterol: 51.7 mg; Protein: 28.4 g; Carbohydrates: 29 g

Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat

CHICKEN WITH TRI-COLORED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The Diabetes Food and Nutrition Bible

Book Title: The Diabetes Food and Nutrition Bible

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-with-tri-colored-peppers.

Ingredients

2 teaspoons canola oil

1 pound boneless, skinless chicken breasts, cut into 2-inch strips

1/2 cup diced onion

2 cloves garlic, minced

1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips

1/2 cup fat-free, reduced-sodium chicken broth

2 tablespoons lite soy sauce

1 tablespoon white wine (optional)

1/2 teaspoon sesame oil

2 teaspoons cornstarch

Directions

In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and saute for 2 minutes. Add the onion and garlic and saute for 4-5 minutes more.

Remove the chicken and onion from the pan. Add the peppers and saute for 5 minutes.

Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well.

Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened.

Nutritional Information Per Serving: Calories: 204; Fat: 6 g; Sodium: 425 mg; Cholesterol: 68 mg; Protein: 27 g; Carbohydrates: 10 g

Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat

APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS

Recipe Yield: Yield: 4 servings; Serving Size: 1/4 of recipe

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

You can view this online at https://diabeticgourmet.com/diabetic-recipes/apricot-orange-chicken-with-glazed-onions.

Ingredients

1 whole roasted deli chicken, skinned

3 tablespoons no-added-sugar apricot preserves, divided

3 tablespoons no-added-sugar orange marmalade, divided

2 tablespoons balsamic vinegar, divided

Nonstick cooking spray

1 large onion, quartered

1 clove garlic, minced

Directions

Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.

Nutritional Information Per Serving: Calories: 278; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Protein: 34 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat

LOW-FAT OVEN-FRIED CHICKEN

Recipe Yield: Yield: 6 servings

Source: The New Family Cookbook for People With Diabetes

Book Title: The New Family Cookbook for People With Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipe/low-fat-oven-fried-chicken.

Ingredients

1 cup plain low-fat yogurt

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 clove garlic, minced

6 skinless chicken breast halves or 6 skinless chicken thighs (1-3/4 to 2 pounds)

1 cup seasoned bread crumbs

1 tablespoon margarine, melted

Directions

Preheat the oven to 400 degrees F.

Combine the yogurt, paprika, thyme, salt, pepper, and garlic in a large bowl; mix well. Coat the chicken with the mixture. (The chicken may be covered and refrigerated overnight or baked immediately.)

Prepare a shallow roasting pan or jelly roll pan with a nonstick pan spray. Combine the bread crumbs and margarine in a shallow dish. Coat the chicken with the crumbs; place in the pan.

Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until tender.

Nutritional Information Per Serving: Calories: 240; Fat: 8 g; Sodium: 721 mg; Cholesterol: 69 mg; Protein: 26 g; Carbohydrates: 16 g

Diabetic Exchanges: 1 Starch, 3 Lean Meat

STUFFED TOMATOES WITH SMOKED CHICKEN AND TABOULI

Recipe Yield: Yield: 4 servings Serving Size: 1 tomato, 6 ounces tabouli mixture

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-tomatoes-with-smoked-chicken-and-tabouli.

Ingredients

1 cup deli tabouli (bulgur)

1 cup diced, seeded cucumber

1 cup diced smoked chicken breast

4 medium ripe, firm tomatoes

2 teaspoons olive oil

4 tablespoons deli hummus

Directions

Add the cucumber and chicken to the prepared tabouli mixture and refrigerate for at least 1 hour.

Take each tomato and cut off the top (set aside). Scoop out the pulp and discard. Fill the cavity with the tabouli mixture. Drizzle 1/2 teaspoon olive oil over each tomato and put 1 tablespoon hummus on top of that. Cover the filled tomato with the tomato top and refrigerate for at least 1 hour before serving.

Nutritional Information Per Serving: Calories: 158; Fat: 5 g; Sodium: 572 mg; Cholesterol: 16 mg; Protein: 10 g; Carbohydrates: 18 g

Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2 Monounsaturated Fat