| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Poached Chicken; |
| 4 |
|
Green onions; |
| 1 |
tb |
Dried Leaf basil; |
| 1 |
c |
Plain low-fat yogurt; |
| 2 |
ts |
Tomato paste; |
| 1 |
ts |
Capers; + |
| 1 |
ts |
Caper juice; |
|
|
Pepper to taste; |
| 1 |
bn |
Watercress; |
| 4 |
lg |
Romaine lettuce leaves |
|
|
Pita Bread; |
|
|
Tomatoe; |
INSTRUCTIONS
Cut chicken diagonally slices, or in chunks. Place in a medium-size
bowl; add green onions and basil. In another bowl, mix together;
season with pepper. Trim tough sten from watercress. Chop 1/4 of the
bunch and mix with chicken and yogurt sauce. Serve over romaine
leaves and garnixh with remaining watercress.
Serve with pita bread toasts and tomato slices.
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1/2 MILK
EXCHANGE CAL: 175; CHO: 73gm; CAR: 5g; PRO: 30g; SOD: 148gm; FAT: 3g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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