Creole Chicken

Name: Creole Chicken
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

10 ingredients

2 steps

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.