20-Minute Chicken CreoleRecipe
1 Tbsp. olive oil
4 chicken breast halves (11/2 lbs. total, skinless, boneless)
1 can diced tomatoes (14.5 oz., with juice)
1 cup chili sauce
1 green pepper (chopped, large)
2 celery ribs (chopped)
1 onion (chopped, small)
2 garlic cloves (minced)
1 tsp. dried basil
1 tsp. dried parsley
¼ tsp. cayenne pepper
¼ tsp. salt
Cut chicken into 1-inch strips if desired. Heat pan over medium-high heat. Add vegetable oil and chicken and cook until no longer pink (3-5 minutes).
Reduce heat to medium (300° in electric skillet). Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Serve over hot, cooked brown rice or whole wheat pasta. Makes 4 servings.
Calories 255/Fat 3g
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For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295