Recipe Page

20-Minute Chicken Creole

This Creole-inspired dish uses chili sauce and cayenne pepper to spice it up. Tomatoes, green pepper, celery, onions and garlic spices also surround the chicken with delicious color. This main dish can be cooked on the stovetop or with an electric skillet.

Ingredients

• 1 tablespoon vegetable oil
• 2 chicken breast(whole, skinless, boneless)
• 1 can diced tomatoes(14 1/2 oz., with juice)
• 1 cup chili sauce
• 1 green pepper(chopped, large)
• 2 celery stalk(chopped)
• 1 onion(chopped)
• 2 garlic clove(minced)
• 1 teaspoon dried basil
• 1 teaspoon parsley(dried)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Directions

1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165°F (3-5 minutes).
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
5. Serve over hot, cooked rice or whole wheat pasta.
6. Refrigerate leftovers within 2 hours. ∆

 Cheese-Herb Chicken Medallions

• 6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed

• 1 tablespoon finely chopped fresh chives or 1 teaspoon dried
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
• 1/4 teaspoon paprika
• Freshly ground pepper to taste
• 3 ounces nonfat or part-skim mozzarella cheese, shredded
• 2 carrots (optional)

For Chicken 

1. Preheat oven to 400° F.
2. Place breasts on a flat surface. Evenly sprinkle each breast with chives, basil, paprika, and pepper.
3. Form cheese into 6 loose balls and place one in the center of each breast.
4. Roll chicken around cheese, making sure the ends are tucked in. Tie each breast with twine to retain cheese.
5. Place breasts in an ungreased baking dish.
6. Bake for 15 to 20 minutes, or until chicken has turned white throughout. Allow chicken to cool for about 10 minutes before serving.

For Carrot Curls 

1. Using a potato peeler, pare carrots lengthwise into long, thin strips and soak in ice water for at least 10 minutes. Drain and pat dry.
2. To serve, cut each breast into 1/2-inch medallions. Arrange on a bed of carrot curls. ∆