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Creole-Poached Chicken Breasts Recipe
Creole-Poached Chicken Breasts Recipe photo by Taste of Home

Creole-Poached Chicken Breasts Recipe

Publisher Photo
Aside from a little veggie chopping, this one-dish chicken dinner couldn’t get much easier! A dash of cayenne adds some Creole-style heat to this hearty weeknight meal. Healthy Cooking Test Kitchen
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 2 medium onions, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium green pepper, diced
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

1 chicken breast half with 3/4 cup sauce equals 220 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 432 mg sodium, 18 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 170°. Remove chicken; keep warm.
  2. Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken. Yield: 4 servings.
Originally published as Creole-Poached Chicken Breasts in Healthy Cooking October/November 2009, p59

Nutritional Facts

1 chicken breast half with 3/4 cup sauce equals 220 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 432 mg sodium, 18 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Full-Bodied White Wine

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

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