Ingredients

• 8 ounces chicken breast boneless
• 1 tablespoon olive oil pure
  Olive oil is a monounsaturated fat that helps control blood sugar. Diabetics are often told to eat a low-fat/low-carb diet to help prevent heart damage and avoid severe swings in glucose levels. But a study published in the journal of the German Diabetes Association found that glucose levels were lower in people who ate monounsaturated fats than those who avoided all fats.
• 8 ounces chicken ground, white meat
• 2 sprigs thyme fresh, minced
• 1 bay leaf
• 6 cloves garlic minced
  A review of garlic studies in a 2007 issue of Molecular Nutrition and Food Research noted the role of garlic as both an insulin secretagogue and as an insulin sensitizer. Overall the research suggests that garlic has antioxidative, antiinflammatory, and antiglycative properties that contribute to its role in preventing diabetes progression and the development of diabetes-related complications.
• 4 ounces turkey bacon all-natural, diced
• 1 large onion(s) diced
  Onions and their close cousins--garlic, chives, scallions, shallots and leeks--are valuable allies in the fight against diabetes because they help lower blood sugar levels, increase sensitivity to insulin, and prevent diabetic complications such as heart disease and stroke. Packed with phytonutrients, they are a good source of beneficial vitamin C, contain no fat and are loaded with dietary fiber.
• 4 cups chicken or bone broth low-sodium
• 5 cups beans white, canned, drained and rinsed

Directions

Preheat the oven to 375 degrees.

Bake the chicken breast for 20-30 minutes or until cooked through. Let cool.

In a medium saute pan, heat the olive oil and saute the ground chicken, thyme, bay leaf and 3 cloves garlic for 5-7 minutes or until chicken is cooked through. Remove mixture from the pan and discard the bay leaf.

Add the bacon, remaining garlic and onion to the pan and saute for 5-7 minutes or until bacon is cooked through and onions are soft.

Puree the bacon-onion mixture in a blender with 1 cup of low sodium chicken stock until smooth.

When the chicken breast is cool, shred with a fork or dice in small pieces.

In a deep casserole dish layer the ingredients. Start with a layer of beans, then chicken breast, then beans, then ground chicken, etc. Spread a spoonful of the onion mixture between each layer and finish with beans on the top.

Pour just enough chicken stock to cover the beans and bake in the oven for 2 1/2-3 hours. If it starts to look dry add more chicken stock.

Broil for 7-10 minutes at the end for a nice crisp top.

TIPS AND NOTES:

Try this dish with lamb or bison instead of chicken. You could even do a seafood version with shrimp, scallops and salmon. Just dice the shrimp and scallops to replace the ground meat and flake the salmon to form the other "meat" layer.