Creole-Poached Chicken Breasts Recipe

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

Creole-Poached Chicken Breasts Recipe

Be the first to add a review
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Directions

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 thermometer reads 170°. Remove chicken; keep warm.
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 each: 220 calories, 5g fat (1g saturated fat), 63mg cholesterol, 432mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 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
  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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreole-Poached Chicken Breasts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review