Chicken is economical, easy to prepare, and healthy, making it one of the most often prepared items in our kitchens. If you are tired of serving chicken the same old ways, check out this recipe for a new idea in your family meal planning. This recipe for Chicken Pies in a Rice Crust is a great way to serve chicken.
CHICKEN PIES WITH A RICE CRUST
1 cup raw brown Basmati rice
2 cups chicken stock
1/3 cup chopped pecans or almonds
2 tbsp chopped chives or green onion tops, finely chopped
2 tbsp toasted sesame seeds
Salt and pepper to taste
2 egg whites
Wash rice. In a large saucepan with a lid, bring the chicken stock to a boil. Stir rice into boiling stock and bring back to a boil. Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed. Preheat oven to 375 degrees. Cool rice to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites. Pat onto the bottom and sides of 4 individual quiche dishes to form crusts. Bake in a 350 degree oven for 10 minutes.
4 large skinless, boneless chicken breasts
1 tbsp olive or canola oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup water
8 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 garlic cloves, crushed
Cut chicken into small chunks. In a large frying pan, heat oil. Add chicken and cook to a golden brown. Season with salt and pepper. Remove chicken from pan and allow to drain on paper toweling. Wipe any excess oil from the pan. Return pan to heat and deglaze with water and Worcestershire sauce. Add mustard and garlic; bring to a boil. Lower heat to simmer, add chicken back to pan and cook for 5 minutes. Fill the rice crusts with the chicken mixture.
Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each making this a good chicken and rice dish for diabetics.
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.