Cashew Chicken Curry or Walnut Stuffed Breasts

Cashew Chicken Curry or Walnut Stuffed Breasts

These tasty chicken recipes are mainstream recipes for anyone. But they are also well suited to a diabetic’s diet. If you have a diabetic among your family and/or friends, you can rest assured these recipes are suitable when they dine with you. Choose from (or try them both!) Cashew Chicken With Curry or Walnut Stuffed Chicken Breasts. These recipes are great for dinner parties as you know they can be enjoyed by all.

Cashew Chicken with Curry


  • 3 tbsp flour
  • 1 tbsp curry powder
  • 3/4 tsp garlic salt
  • dash of red pepper flakes
  • 1 lb boneless skinless chicken breasts or tenders
  • 2 tsp roasted sesame oil
  • 1 cup chicken broth
  • 2 cups small cauliflower florets
  • 1/2 cup julienned carrots
  • 2 cups hot cooked brown rice
  • 1/4 cup roasted salted cashews


In a large zip-top plastic bag combine the flour, curry powder, garlic salt, and red pepper flakes; add the chicken and shake well to coat all chicken pieces.

Heat the sesame oil in a large skillet over medium-high heat. Add the chicken and stir-fry just until lightly browned, about 3 to 4 minutes. (Chicken will not be done!) Remove chicken from skillet.

Add the chicken broth and the remaining flour mixture in the bag to the skillet. Stir well to combine. Add the cauliflower floretsand the carrots; cover and cook over medium heat 3 minutes.

Return the chicken and any juices from it to the skillet, simmer a few minutes until the veggies are tender and the chicken is cooked through. The sauce should be slightly thickened.

Serve the chicken and sauce over the hot brown rice and sprinkle the cashews over the top.

Note: In this recipe the carbs and proteins are basically equal at around 30 grams each.

Walnut Stuffed Chicken Breasts

Yield: 12 servings.


  • 12 boneless skinless chicken breast fillets
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup chopped walnuts
  • 1 cup fresh whole-grain bread crumbs
  • 1/4 cup finely chopped onion
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 6 tbsp butter
  • 3 cups chicken broth
  • 1 cup white cooking wine
  • 1 cup water
  • 1/4 cup chopped parsley


Rinse chicken breasts and pat dry. Pound between two sheets of waxed paper until 1/4-inch thick.

In a bowl combine the cheese, walnuts, bread crumbs, onion, salt and pepper; mix together well.

Spoon the walnut mixture onto the chicken breasts, spreading to within a 1/2-inch of the edges. Roll each up jelly roll style from the narrow ends. Secure with toothpicks.

In a shallow plate combine the all-purpose and whole-wheat flours. Coat the chicken rolls completely with the flour mixture. Allow to stand for 10 minutes.

Melt the butter in a large skillet over medium high heat. Brown the chicken rolls lightly then add the chicken broth, wine, and water. Cover and simmer over low heat for 20 minutes. Remove the chicken to a warm platter with elevated sides. BE SURE TO REMOVE ALL TOOTHPICKS!

Increase heat under skillet to medium-low, add chopped parsley and cook until liquid is reduced to desired consistency. Pour over the chicken to serve.


The Author:

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others. I have a blog at to share recipes and information.

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