Rosemary, Brie and Sun-dried Tomato Chicken on Corn Mash Recipe | Easy Diabetic Main Meal | Entree Recipes

This healthy, easy, diabetic-friendly main course recipe features grilled chicken stuffed with rosemary, brie and sun-dried tomatoes mixture. This flavorful diabetic entree is then served with mash potato mixture.

How’s the ingredients used in this diabetic entree recipe help to regulate blood sugar levels of diabetic patients?

• Brie is a creamy cow’s milk cheese from France which is protein-packed and low carbohydrate (0.5g of carb per 100g). Generally a low-carbohydrate diet provides the body with the required nutrients without excessive carbohydrate that causes high blood sugars, which requires high levels of insulin (a blood-glucose-regulating hormone) in order to increase glucose uptake and storage. Thus low carb diet helps in diabetics with insulin deficiency.
• Sun-dried tomatoes are ripe tomatoes with most of the water content removed. Like fresh tomatoes, the fiber-packed sun-dried tomatoes help to alleviate diabetic complications as they help to slow down or reduce the absorption of glucose from the intestines.
• Rosemary, a culinary and medicinal herbs, is touted as being able to lower blood sugar levels in diabetics. However, rosemary could interfere with your current medicines which are taken to control your diabetes, giving an inaccurate readings of your blood sugar. Do not take this herb without consulting your doctor.

Cooking Tips :

If sun-dried tomatoes are too dry, reconstitute in hot water, then drain before mixing with the rosemary. You can substitute 125g of wilted baby spinach leaves for the corn, if desired.

Preparation time 30 minutes
Cooking time 15 minutes
Serves 4

Rosemary, Brie and Sun-dried Tomato Chicken on Corn Mash Recipe | Easy Diabetic Main Meals

Ingredients :
30g sun-dried tomatoes, chopped finely
1 tablespoon finely chopped fresh rosemary
4 single chicken breast fillets (680g)
60g firm brie, quartered
1kg medium new potatoes, quartered
2 cloves garlic, crushed
2 tablespoons no-fat milk
2 tablespoons light sour cream
310g can creamed corn

Method :

1. Combine sun-fried tomato and rosemary in small bowl.
2. Using small sharp knife, slit a pocket in one side of each chicken fillet, taking care not to cut all the way through. Divide tomato mixture and brie among pockets; secure openings with toothpicks.
3. Cook chicken on heated lightly oiled grill plate (or grill or barbecue) until browned and cooked through; cover to keep warm.
4. Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato in large bowl with garlic, milk and sour cream; fold in corn. Serve chicken with mash.

Nutritional facts per serving :
2124kJ (508 cal); 15g total fat (6g saturated fat); 44.5g carbohydrate; 7.5g fiber; high GI

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