World Famous Recipes

Diabetic Recipes

Oven-Fried Chicken Chimichangas

2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8”)
2 tbsp. butter OR margarine, melted
Fresh cilantro

MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold
opposite sides over filling. Roll up from bottom and place seam-side
down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional
picante sauce. Garnish with cilantro. Makes 6 chimichangas.

TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium
heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts
OR thighs, cubed, 5 min. or until chicken is done. Drain and chop
chicken.

Diabetic Recipes

Diabetic Recipes

WHITE CHILI WITH CHICKEN

2 cups white beans, picked over and soaked overnight
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne powder
1/2 teaspoon garlic powder
1 tablespoon flour
3 chicken half-breasts, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cups chicken stock
4 Anaheim chilies, roasted, peeled and chopped, or 4-ounce can chopped green
chilies
About 1 teaspoon salt
1/4 cup fresh cilantro, chopped

Drain beans, put them in a large pot and barely cover with fresh water.
Bring to a boil, reduce heat and simmer. Mix spices, herbs, seasonings and
flour. Toss so the meat is evenly coated with spices; set aside.Heat 1
tablespoon of the oil in a skillet and saute onion and celery 6 minutes. Add
vegetables to the beans. Heat remaining tablespoon of oil in a
skillet and cook chicken, turning often, until all sides are lightly browned
 Add chicken to beans with the chicken stock and chilies. Simmer
until the beans are tender, about 1 1/2 hours total, adding water or chicken
stock, if needed. Add salt to taste and adjust seasonings. Add cilantro just
before serving.

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE

Afghan Chicken

Ingredients:

2 large cl garlic

1/2 teaspoon salt

2 cups plain whole-milk yogurt

4 tablespoon juice and pulp of 1 large lemon

1/2 teaspoon cracked black pepper

2 large wh chicken breasts

Instructions:

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless Grilled Chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

Salad Recipes

CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,

three-quarters same bulk of chopped celery or cabbage, and a few

cucumber pickles, chopped well and mixed together. For the dressing

take the yolks of two hard boiled eggs, rub to a fine powder; mix with

it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two

teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,

last of all, one-half cup vinegar. Pour the dressing over the

chopped meat, cabbage, etc., and stir all well together.

Diabetic Recipes

4. Return chicken and vegetables to skillet and stir to integrate.
    Add wine or water and cook, stirring, for about a minute. Add soy
    sauce and sesame oil, then taste and add salt and pepper if
    necessary. Turn off heat, stir in scallion or cilantro, and serve.