Lemon and Herb Chicken Breasts & Lemon Sirloin

Recipes For Adding Flavor to Meals With Citrus and These Recipes Are Great for Diabetics, Too!

Foods for diabetics does not have to be bland and yucky! Try these recipes and see how much flavor and zing citrus can add to the entree of your meal. These recipes aren't "diabetic" recipes, they are ideal for anyone. They are especially ideal for serving a group as you don't have to worry about the food being okay for any diabetics in the group.

LEMON AND HERB CHICKEN BREASTS
4 (approx 1 lb total) boneless skinless chicken breast halves
1 egg, beaten
all purpose flour for coating chicken
3 tablespoons butter
1 envelope (from a 2 envelope box) Golden Herb with Lemon Soup Mix
1 cup water
4 lemon slices
Hot cooked brown rice or whole-wheat noodles
Dip the chicken pieces in the egg then coat in flour.
Melt the butter in a 12-inch skillet over medium-high heat. Add the chicken breasts and brown in the butter.
Mix the soup mix with the water and add to the skillet with the chicken. Place a lemon slice on each chicken breast. Bring to a boil and simmer for 10 to 15 minutes or until the chicken in thoroughly cooked.
Serve chicken and sauce over the hot rice or noodles.
Yield: 4 servings

LEMON SIRLOIN
1 (2 to 2 1/2-lb) sirloin steak cut 1 1/2-inches thick
2 green onions, sliced including tops
1 tsp finely shredded lemon peel
2/3 cup fresh lemon juice
1/3 cup canola or olive oil
1 tbsp Worcestershire sauce
1 tablespoon yellow mustard
1/2 tsp salt
1/4 tsp pepper
Trim excess fat from the steak. Place steak in large zip-type plastic bag that you sit in a shallow bowl.
To make the marinade: Combine the green onions, lemon peel and juice, oil, Worcestershire sauce, mustard, salt and pepper, stirring with a wire whisk. Pour the marinade into the bag. Close the bag and gently rotate around to coat the entire steak. Marinate in the refrigerator for at least 2 hours up to 8 hours; turn the bag occasionally.
Remove the meat from the marinade and pat dry. Grill over medium coals (or on inside grill) turning only once during cooking. It takes about 18 to 22 minutes for medium rare; adjust your time accordingly. Brush occasionally with the marinade but not within the last 5 minutes of cooking time.
To serve, cut into thin slices slicing against the grain.
Yield: Approximately 8 servings.

Enjoy!

About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I use my blog at http://diabeticenjoyingfood.blogspot.com/ to share what I have learned with others. I also share my large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com/

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