ASPARAGUS CHICKEN ON ENGLISH MUFFINS

Even though I got this recipe from a diabetic cookbook some years ago, it is my opinion that this should be 8 servings instead of four. I think half an English muffin with the toppings is a decent serving for a diabetic. But that is just my opinion. You know what you can handle so enjoy two halves if that works for you.

1 lb fresh asparagus, trimmed cut into pieces approximately 3-inchs

water
1 1/2 cup reduced fat sour cream
2 tsp lemon juice
1 1/2 tsp prepared mustard
1/2 tsp salt
1/2 lb cooked chicken breast, sliced
4 whole-wheat split and toasted English muffins
2 med tomatoes, sliced
paprika for garnish

In a saucepan, cover the asparagus with water and bring to a boil.  Cover and cook 2 minutes or until crisp tender.  Drain and set aside.

Using the same saucepan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through; remove from the heat.

Warm chicken in microwave if necessary.

To assemble: per serving plate, place two of the muffin halves side by side on the plate.  Top with sliced chicken, tomato slices, asparagus, and sauce.  Sprinkle lightly with the paprika.

This recipe has almost equal grams of carbs and protein making it perfect for diabetics.

Yield: 4 servings.

 

Note: File Photo