Chicken Creole

Name: Chicken Creole
Prep time: 10 min
Cook time: 30 min
Yield: 10 Cups
Ingredients: 1 Tablespoon oil; 1 pound boneless, skinless chicken breasts; 1 can (14.5 ounces) diced tomatoes with juice; 1 cup chili sauce (about 9 ounces); 1 large green pepper, chopped; 2 ribs celery, chopped; 1 small onion, chopped; 2 cloves garlic, minced, or 1/2 teaspoon garlic powder; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/4 teaspoon cayenne pepper

Recipe Notes

Serve over hot, cooked rice or pasta. Use brown rice or whole wheat pasta to include whole grains.
No chili sauce? Make your own and reduce sodium using these ingredients:
1 can (8-ounce) tomato sauce
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon chili powder

Ingredients

1 Tablespoon

oil

1 pound

boneless, skinless chicken breasts

1 can

(14.5 ounces) diced tomatoes with juice

1 cup

chili sauce (about 9 ounces)

large green pepper, chopped

ribs celery, chopped

small onion, chopped

2 cloves

garlic, minced, or 1/2 teaspoon garlic powder

1 teaspoon

dried basil

1 teaspoon

dried parsley

1⁄4 teaspoon

cayenne pepper

Directions

Heat pan over medium-high heat (350 degrees in an electric skillet). Add oil and chicken, and cook until no longer pink when cut.
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
Refrigerate leftovers within 2 hours.

Notes

Serve over hot, cooked rice or pasta. Use brown rice or whole wheat pasta to include whole grains.
No chili sauce? Make your own and reduce sodium using these ingredients:
1 can (8-ounce) tomato sauce
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon chili powder