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Creole Chicken Recipe

Creole Chicken Recipe

Chili powder lends just a hint of heat to this full-flavored and oh-so-easy chicken entree. —Susan Shields, Englewood, Florida
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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 a thermometer reads 170°. Remove and keep warm.
  • 2. 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.

Nutritional Facts

1 chicken breast half with 2/3 cup sauce a: 320 calories, 5g fat (1g saturated fat), 63mg cholesterol, 447mg sodium, 41g carbohydrate (12g sugars, 3g fiber), 27g protein Diabetic Exchanges:3 starch, 3 lean meat, 1/2 fat

Reviews for Creole Chicken

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MY REVIEW
Reviewed Jan. 14, 2010

"This chicken recipe is great for a fast weeknight meal. I have made it a couple of times and it is definitely a keeper! Very tasty!"

MY REVIEW
Reviewed Oct. 20, 2009

"we loved this recipe i modfied it a bit and cubed the 2 chick breasts and browned them in a little olive oil, i used no salt added tomatoes, 1 green pepper, 2 ribs of celery, 2 med onions, tablespoon of chilli powder and tbs of thyme....it was fantastic"

MY REVIEW
Reviewed Sep. 22, 2009

"great for a weekend when you want something fast, easy but still healthy. i've made it several times. i've also cut up the chicken breasts into small strips. i'd recommend!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.