Roast Chicken with Corn Bread Stuffing
Yield: 6 servings
Source: "1,001 Delicious Recipes for People with Diabetes"
1 roasting chicken (about 3 pounds)
Vegetable cooking spray
1 1/2 tsp dried rosemary leaves, divided
1 1/2 cups thinly sliced celery
3/4 cup chopped onion
1/4 cup coarsely chopped pecans, optional
3/4 tsp dried sage leaves
1/4 tsp dried thyme leaves
3 cups corn bread stuffing mix
1 1/2 cups reduced-sodium chicken broth
Salt and pepper, to taste
2 egg whites or 1/4 cup no-cholesterol real egg product
Spray chicken with cooking spray; sprinkle with 1 teaspoon
rosemary. Roast chicken on rack in roasting pan at 375 degrees F.
until meat thermometer inserted in thickest part of thigh, away
from bone, registers 170 degrees (chicken leg will move freely
and juices will run clear), about 1-1/2 hours. Let chicken
stand 10 minutes before carving.
While chicken is cooking, spray medium skillet with cooking
spray; heat over medium heat until hot. Saute celery, onion,
and pecans until vegetables are tender, 3 to 5 minutes. Stir
in sage, thyme, and remaining 1/2 teaspoon rosemary; cook
over medium heat 1 to 2 minutes.
Add vegetable mixture to stuffing mix in large bowl; add
chicken broth and toss. Season to taste with salt and
pepper. Mix in egg whites. Spoon stuffing into greased
2-quart casserole. Bake, covered, in oven with chicken
during last 30 to 45 minutes roasting time.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 258, Fat: 6.1 g, Saturated Fat: 1.6 g,
Cholesterol: 57.9 g, Sodium: 548 mg, Protein: 24.4 g,
Carbohydrate: 25.3 g
Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Bread/Starch,
2-1/2 Meat