20-Minute Chicken Creole

Cook

Recipe from USDA MyPlate Kitchen (public domain).

Dinner

Ingredients

Makes 8 servings

  • 1 tablespoon vegetable oil (or cooking oil of choice)
  • 1 pound chicken breasts, skinless, boneless
  • 1 can (14.5 ounces) diced tomatoes, low-sodium
  • 1 cup chili sauce
  • 1 large green pepper, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt

Instructions

  1. 1

    Wash hands with soap and water.

  2. 2

    Heat pan over medium-high heat (350 °F in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165 °F (3-5 minutes).

  3. 3

    Reduce heat to medium (300 °F in electric skillet).

  4. 4

    Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.

  5. 5

    Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.

  6. 6

    Serve over hot, cooked rice or whole wheat pasta.

  7. 7

    Refrigerate leftovers within 2 hours.