Rosemary Chicken
Recipe from Diabetic Living

For Christmas and Thanksgiving gatherings, serve this diabetic-friendly chicken main dish. Although the twelve cloves of garlic may seem overpowering, slow-cooking mellows them and makes them tender and flavorful.



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Ingredients
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    Nonstick cooking spray
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    1 1/2  pounds 
    skinless, boneless chicken breast halves or thighs
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    1  9  ounce package 
    frozen artichoke hearts
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    12   
    cloves garlic, minced
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    1/2  cup 
    chopped onion
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    1/2  cup 
    reduced-sodium chicken broth
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    2   teaspoons 
    dried rosemary, crushed
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    1   teaspoon 
    finely shredded lemon peel
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    1/2  teaspoon 
    ground black pepper
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    1   tablespoon 
    cornstarch
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    1   tablespoon 
    cold water
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    Lemon wedges (optional)

Directions
1.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.
2.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
4.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 161, Fat, total (g) 2, chol. (mg) 66, sat. fat (g) 0, carb. (g) 8, fiber (g) 2, pro. (g) 28, sodium (mg) 126, Vegetables () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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