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Creole Chicken

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

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

  • 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.
  • 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 and 1/2 cup rice equals 320 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 447 mg sodium, 41 g carbohydrate, 3 g fiber,

2 of 2

Creole Chicken (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 3 lean meat, 3 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.