Source:

Pam

Serves/Makes:4

Ingredients

• 4 skinless, boneless chicken breasts
• 1 can low-fat, reduced-sodium cream of mushroom soup
• 1/2 cup (125 ml) sliced mushrooms
• 2 tsp (10 ml) Dijon-style mustard
• 1 cup (225 ml) plain nonfat yogurt (may substitute nonfat sour cream)
• 1 cup (225 ml) skim milk
• 1/2 tsp (2 ml) dried thyme
• 2 cups (475 ml) cooked brown rice

Preparation

• Preheat oven to 400 degrees (200 C.).
• Spray 9-inch x 13-inch baking dish with non-stick cooking spray.
• In medium bowl mix soup, mustard, yogurt and milk until blended.
• Spread half the mixture on bottom of baking dish.
• Arrange chicken breasts on top of mixture, and spread remaining mixture on top of chicken breasts.
• Sprinkle with mushrooms and thyme.
• Bake at 400 degrees (200 C.) for approximately 20 minutes or until chicken is thoroughly cooked (gravy will begin to brown). Remove chicken breasts and stir sauce.
• Place chicken breasts on 1/2 cup (125 ml) cooked brown rice; pour gravy over the top.

Comments

Per serving: 348 Calories, 10 g Total Fat, 1 g Saturated Fat, 35 g Total Carbohydrate, 2 g Dietary Fiber, 329 mg Sodium, 27 g Protein, 18 mg Cholesterol

There are many wonderful recipe and information sites on the web for diabetics. This recipe comes from http://www.diabeticwatch.com Also there are many support groups available to share with.