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From Pantry to Plate

Healthy cooking starts with the right ingredients. Watch Chef Chris Smith, the Diabetic Chef®, and Julie, who’s found success managing her type 2 diabetes, talk about improving healthy eating habits by swapping ingredients without sacrificing flavor.

If you’re interested in making Chef Smith’s modified version of Julie’s Parmesan Chicken recipe at home, you can find the recipe here:

2 pieces, 4-5 oz. each Boneless, Skinless Chicken Breast
½ cup Light Sour Cream
1 tbsp. Dijon Mustard
1 cup Panko Bread Crumbs
⅓ cup Grated Parmesan Cheese
2 tsp. Italian Seasoning
¼ tsp. Freshly Ground Black Pepper
½ tsp. Paprika
As needed Pan Spray

Procedure: Combine the chicken breast, light sour cream and Dijon mustard in a medium-size bowl, cover and refrigerate. In a separate bowl, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, pepper and paprika. Preheat oven to 425°F. Remove chicken from light sour cream mixture (removing any excess coating) and dredge chicken breasts in the breadcrumb mixture until fully and evenly coated. Place a rack onto a baking sheet and coat with pan spray. Place chicken breast on baking sheet and cook chicken for about 25 minutes or to 165º. Allow chicken to rest for a few minutes before serving.


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