• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2
MineralsNatrium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 c Chicken broth 

  2. 1 lb Chicken breasts; boneless

  3. 1/2 ts Salt; -skinned

  4. 1 Bay leaf; -

  5. Pepper to taste; 1 lb Turkey Breast cutlets;

  6. Pinch of celery seeds;

Instructions Jump to Ingredients ↑

  1. In a deep skillet or large pot, bring to a bowl. Add seasoning and reduce heat to a simmer. Cook 5 minutes, add chicken or turkey breast and cook 10 to 15 minutes or until tender and no longer pink in the center. Remove from broth and refrigerate if prepared ahead. Chicken or turkey breasts can be cut into chunks, sliced thin on diagonal or shredded and used in salads or other dishes where precooking is required. Food Exchange per serving.

  2. LOW-FAT MEAT EXCHANGES; CAL: 141 CHO: 72mg; CAR: 0g; PRO: 26g; SOD: 285mg;

  3. FAT: 3g;

  4. Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master. —–


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