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    Source of Recipe

    1,001 Delicious Recipes for People with Diabetes

    Recipe Introduction

    6 Servings; 6 Points per serving

    List of Ingredients

    - 1 roasting chicken (about 3 pounds)
    - Vegetable cooking spray
    - 1-1/2 teaspoons 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 teaspoon dried sage leaves
    - 1/4 teaspoon 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




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