Recipes: Parvine's Fruited Chicken Dinner

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april 98

Parvine's Fruited Chicken Dinner

Parvine's Baked Fruited Chicken

(makes 8 servings)

4	chicken breast halves with bones, 5 ounces (150 g) each, skin removed
4	chicken thighs with bones, 5 ounces (150 g) each, skin removed
16	dried apricot halves
8	dried pitted prunes
1/2	pound (240 g) button mushrooms, sliced
2	medium onions, 6 ounces (180 g) each, thinly sliced
1	medium navel orange, 6 ounces (180 g)
2	large lemons
1 1/2	tablespoons (22.5 ml) fresh thyme leaves or 1/2 tablespoon (7.5 ml) crushed dried
	salt (optional) and freshly ground pepper
1	tablespoon (15 ml) olive oil

1.	Preheat oven to 375°F (190 C°, Gas Mark 5).
2.	Trim all visible fat from chicken pieces. Wash chicken and pat dry with paper towels. Arrange in the bottom of a large baking dish.
3.	Scatter apricots, prunes, and mushrooms around the chicken. Cover with onion slices.
4.	Thinly slice the orange and lemons (do not peel). Remove any seeds. Arrange fruit slices on top of onions. Scatter thyme over all. Season with salt (if using) and pepper. Drizzle with olive oil and cover with foil.
5.	Bake for 45 minutes; remove foil and bake for 10 minutes more or until chicken is done and juices next to the bone run clear (cut one to test).
6.	To serve, arrange chicken and fruit on a heated serving platter. Arrange vegetables over and around. Serve at once.

Per serving:	213 calories (26% calories from fat), 22 g protein, 6 g total fat (1.2 g saturated fat), 19 g carbohydrate, 3 g dietary fiber, 60 mg cholesterol, 64 mg sodium
Diabetic exchanges:	3 lean meat, 1 carbohydrate (1 fruit), 1 vegetable

Wilted Spinach Salad

(makes 8 servings)

1	8-ounce (240 g) bag freshly baby spinach leaves, washed and dried
1/4	cup (30 g) minced shallot or red onion
3	tablespoons (45 ml) olive oil
1/4	cup (60 ml) unsweetened apple juice
2	tablespoons (30 ml) cider vinegar
1	teaspoon (5 ml) Dijon mustard

1.	Place the spinach in a salad bowl.
2.	In a small skillet, saute shallot in 1 tablespoon (15 ml) of the olive oil until limp. Whisk in the apple juice and cider vinegar. Bring to a boil and cook, stirring, for 3 to 4 minutes until reduced by half.
3.	Remove from heat and quickly whisk in remaining olive oil and Dijon mustard. Immediately pour over spinach and toss. Serve at once.

Per serving:	60 calories (75% calories from fat), 1 g protein, 5 g total fat (0.7 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 39 mg sodium
Diabetic exchanges:	1 fat

Yogurt with Kiwi

(makes 8 servings)

3	cups (681 g) vanilla nonfat yogurt
2	kiwi fruits, peeled
1/4	cup (60 ml) fresh lime juice

1.	Divide the yogurt between 8 dessert dishes.
2.	Quarter the kiwi fruits, then slice crosswise. Toss with the lime juice. Place 4 to 5 kiwi pieces atop each serving. Serve at once.

Per serving:	97 calories (2% calories from fat), 5 g protein, trace total fat (0.1 g saturated fat), 20 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 64 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 fruit, 1 skim milk)

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