Re: CHICKEN CACCIATORE OVER CRISP BARLEY CRUST

[Guest guest]

Sugar, I just got that on today too. sounds wonderful. Are you making

it tonight and what time would it be ready? We'd all like to have

some. (grin)

Vjicki Meizinger

>

> CHICKEN CACCIATORE OVER CRISP BARLEY CRUST

>

> Yield: 6 servings

> Print Version: http://diabeticgourmet.com/recipes/html/592.shtml

> Source: America's Everyday Diabetes Cookbook

> Book Info: http://diabeticgourmet.com/book_archive/details/17.shtml

>

> Ingredients

>

> Crust Ingredients:

>

> - 3 cups chicken stock

> - 3/4 cup pearl barley

> - 3 tablespoons low-fat milk

> - 2 large egg whites

> - 1 tablespoon grated low-fat Parmesan cheese

> - 1/2 teaspoon dried basil

>

> Topping Ingredients:

>

> - 1 cup chopped onions

> - 1 clove garlic, minced

> - 1 cup chopped mushrooms

> - 1 cup chopped green bell peppers

> - 1 can (19 ounces) tomatoes, crushed

> - 1/2 cup chicken stock

> - 2 tablespoons tomato paste

> - 1 bay leaf

> - 2 teaspoons packed brown sugar

> - 1/2 teaspoon chili powder

> - 1 teaspoon dried Italian seasoning

> - 4 ounces boneless skinless chicken breast, cut into 1/2- inch cubes

> - 2 tablespoons grated low-fat Parmesan cheese

>

> Directions

>

> Preheat oven to 400 degrees F.

> Spray a 9-inch springform pan with vegetable spray.

>

> Crust: In a nonstick saucepan over high heat, bring stock to a

> boil. Add barley; reduce heat to medium-low. Cook, covered, for

> 45 to 50 minutes or until grain is tender and liquid absorbed;

> cool for 10 minutes. Add milk, egg whites, Parmesan cheese and

> basil. Press mixture into bottom of prepared springform pan.

>

> Bake in preheated oven for 25 minutes or until golden at

> edges and firm on top; remove from oven.

>

> Topping: In a nonstick saucepan sprayed with vegetable spray;

> cook onions and garlic over medium-high heat for 3 minutes or

> until softened and lightly browned. Add mushrooms and green

> peppers; cook for 3 minutes or until softened. Add crushed

> tomatoes, stock, tomato paste, bay leaf, brown sugar, chili

> powder and Italian seasoning. Bring to a boil; reduce heat to medium.

>

> Cook, uncovered, for 20 minutes, stirring occasionally.

> Add chicken; cook for 3 minutes or until cooked through.

> Spread mixture over baked crust. Sprinkle with Parmesan

> cheese. Bake in preheated oven for 10 minutes.

>

> Nutritional Information Per Serving:

> Calories: 190; Protein: 12 g; Sodium: 278 mg; Fat: 1 g;

> Carbohydrates: 35 g; Fiber: 5 g; Cholesterol: 15 mg

> Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat

>

> 'Lower the noise in your life and you will hear God more clearly.'

> ~Sugar

>

>