Jun 16, Chicken Fiesta - Video Recipe - Organic Chicken Breast Recipe

Sick of cooking from hard to follow recipe books and websites?

This Chicken Fiesta recipe comes courtesy of Model Herbs Organic Chef Keith Conow from Nikki Beach in South Beach.

Made with organic chicken breast, this 6min video recipe from ModelHerbs.com only takes about 12 - 15 minutes to cook.

Here's how this Chicken Fiesta fits into the food groups

This recipe uses foods from the Meat and Beans and the Fruits and Vegetables Food Groups. This makes the Chicken Fiesta healthy recipe, ideal for a light dinner and since the sweet flavours come from natural fruit from the mangoes and pineapple, you shouldn't have any problems with your blood sugar level.

Enough from me... Here's the Chicken Fiesta Video Recipe

Is your mouth watering? Are you so excited that you're doing the salsa? Have you already cooked the Chicken Fiesta and wished you cooked more?

Give us your reaction on the Chicken Fiesta Video Recipe and we'll share your story here, at Diabetic-Dieting.com.

Diabetics Do Have Choices - Puff Pastry Chicken Pot Pie or Peanut Pork Chops

Being diagnosed as diabetic does not have to be the end of a varied menu. You are not limited to a minimum number of dishes and can continue to enjoy yummy meals. This article contains a variety of recipes to choose from. If you enjoy poultry and 'comfort' food, the recipe for Puff Pastry Chicken Pot Pie is perfect for you. If your taste goes more to pork, you will enjoy the Peanut Pork Chops. The good thing about each of these recipes is that they are just as good for the non-diabetics and they are for diabetics.

PUFF PASTRY CHICKEN POT PIE
2 tbsp butter
1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed

Melt butter in a large skillet over medium heat. Add onion to the butter and cook, stirring occasionally, a few minutes until tender. Add the mushrooms and salt to the onions. Cook until the liquid evaporates and mushrooms are lightly browned. Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.

Pour the mixture into a 10-inch deep dish pie plate that has been lightly sprayed with nonstick cooking spray. Place the sheet of puff pastry and trim off excess pastry. Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.

Yield: 6 servings

Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust. The chicken and mushrooms give this dish a good amount of protein versus carbs.

PEANUT PORK CHOPS
1 cup herbed croutons
1/2 cup finely chopped peanuts
2 tbsp instant minced onion
2 tbsp snipped parsley
1 tsp crushed red chili pepper
1/3 cup butter, melted
1 tbsp water
3/4 tsp salt
8 loin pork chops, 1 1/4-inch thick cut with pockets
1 tsp salt
1/4 tsp black pepper
1 jar (10-oz) sugar-free apple jelly
2 tbsp lemon juice

In a medium bowl mix the croutons, peanuts, onion, parsley, and chili pepper. Stir together the melted butter, water, and 3/4 teaspoon salt; pour over the crouton mixture and toss to moist all.

Trim any excess fat from the pork chops; season with the 1 teaspoon salt, and the pepper. Stuff the pork chop pockets with the crouton mixture. Close the openings with skewers.

Heat the apple jelly and lemon juice just to boiling, stirring constantly.

Place the pork chops on grill 4-inches from heat on outdoor grill). Cook 1 hour or until done, turning every 15 minutes and basting with the jelly-lemon mixture during the last half of the grilling time.

Skillet Chicken Parmesan

Method:

1.  In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, oregano, and garlic salt. In another shallow bowl, beat the egg until frothy.

2.  Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2-inch). Dip each chicken breast into the beaten egg to coat, and then roll in the breadcrumb mixture.

3.  Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on each side, or until the chicken is well browned and just cooked through.

4.  Spoon the marinara sauce evenly on top of the chicken, and sprinkle the mozzarella on top. Cover the pan, reduce heat to low and cook for 3 more minutes, or until the cheese melts.

Bowtie Chicken and Broccoli Alfredo

Method:

Cook the pasta according to the package directions while preparing the sauce, and set aside.Place the broccoli in a large microwave safe dish. Add 3 tablespoons of water, cover, and microwave for 4 minutes, or until crisp and tender.In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder, and pepper. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the Parmesan and cook for 1 to 2 more minutes, or until sauce is smooth.Toss the cooked pasta, broccoli, and chicken together in a large serving dish. Pour the sauce on top, and toss gently to combine.