Chicken Creole

Notes

Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
No chili sauce? Make your own sauce by mixing these ingredients:
1 can (8 ounces) tomato sauce
1 Tablespoon vinegar
1 teaspoon packed brown sugar
1 teaspoon chili powder

Ingredients

1 Tablespoon vegetable oil

1 pound boneless, skinless chicken breast

1 can (14.5 ounces) diced tomatoes, with juice

1 cup chili sauce (about 9 ounces)

1 green bell pepper, diced

2 stalks celery, chopped

1 small onion, chopped

2 cloves garlic, minced or 1/2 teaspoon garlic powder

1 teaspoon basil

1 teaspoon dried parsley

¼ teaspoon cayenne pepper

Wash hands with soap and water
Heat a skillet over medium high heat (350 degrees F in an electric skillet). Add the oil and chicken and cook until it is not pink inside after cutting.
Reduce heat to medium (300 degrees F in an electric skillet).
Add the tomatoes with juice and the rest of the ingredients.
Bring mixture to a boil; reduce heat to low. Cover skillet and simmer for 10 to 15 minutes. Serve hot.
Refrigerate leftovers within 2 hours.

Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
No chili sauce? Make your own sauce by mixing these ingredients:
1 can (8 ounces) tomato sauce
1 Tablespoon vinegar
1 teaspoon packed brown sugar
1 teaspoon chili powder