Cajun Chicken and Vegetables Recipe

Ingredients

• 2 boneless skinless chicken breast halves (5 ounces each)
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 teaspoons Crisco® Pure Olive Oil
• 1 small zucchini, chopped
• 1 celery rib, chopped
• 1/2 cup sliced onion
• 1/2 cup diced peeled eggplant
• 1/3 cup chopped green pepper
• 2 garlic cloves, minced
• 3/4 cup stewed tomatoes
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons tarragon vinegar
• 1 green onion, chopped
• Hot cooked rice, optional

Directions

• Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm.
• In the drippings, saute the zucchini, celery, onion, eggplant, green pepper and garlic until crisp-tender. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
• Return chicken to the pan. Cover and cook for 10-12 minutes or until chicken juices run clear. Sprinkle with green onion. Serve with rice if desired. Yield: 2 servings.

Cajun Chicken and Vegetables published in Cooking for 2 Fall 2007, p56