Author Topic: Parmesan Crusted Chicken  (Read 160 times)

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Offline Quantum Learning

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Parmesan Crusted Chicken
« on: 20 September 2018, 06:49:50 PM »
Saw this today & wonder if the breadcrumbs could be swapped for ground almonds.

https://blog.lakeland.co.uk/recipe/mary-berrys-parmesan-crusted-chicken/?src=emails180918MaryBerryUK_3
Type 2 dx Nov 2012 FBG 14%/129.5
HbA1c Jan 2013 79/9.3%
April 2013 50/6.7%
July 2013 39/5.7%
Oct 2013 39/5.7% Chol 5.9
July 2014 45/6.3% Chol 5.5
Aug 2015 61/7.7% Chol 5.9
May 2016 84/9.7% Chol 6.9
Oct 2016 53/7%  Chol 6.3
Dec 2016 41/5.9% Chol 6.0
June 2017 51/6.8% Chol 6.1
Oct 2017 52/6.9%
Jan 2018 51/6.8% Chol 5.9
Sept 2018 47/6.4% Chol 4.8
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Offline Pattidevans

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Re: Parmesan Crusted Chicken
« Reply #1 on: 21 September 2018, 08:49:47 AM »
To be honest I’d have thought not.  The breadcrumbs will absorb some of the cheeses and become crispy.  Ground almonds would not, but that’s my instinctive response rather than a scientific one.  In any ca se , it’s only 25g white bread in the whole recipe i.e. 6,25g per portion and hardly worth worrying about when white bread is 46g per 100g.  It works out at 2.88g per portion Q.  I think I’d risk that for the difference in texture. :)


 It looks quite yummy!

Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 Sept 2017.  45 (6.3) April 2018.


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