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Creole Chicken
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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 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |