Printable | Taste of Home

Creole Chicken

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup julienned green pepper
1/4 cup chopped celery
1/4 cup sliced onion
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup hot cooked rice

In a small nonstick skillet coated with cooking spray, cook chicken in
oil over medium heat for 5-6 minutes on each side or until juices run

Printed from tasteofhome.com Oct 14, 2008

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Creole Chicken cont.

clear. Remove and keep warm. In the same skillet, combine the
tomatoes, green pepper, celery, onion, chili powder, thyme and
pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes
or until vegetables are crisp-tender. Return chicken to pan; heat
through. Serve with rice.

Yield: 2 servings.