Include in Print View:

Chicken Creole

Chicken Creole recipe image
This Creole main features Boneless chicken-breast halves -- sliced, Olive or vegetable oil, Green pepper -- seeded, And cut into strips, Diced celery. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 211.9
Dietary: Gluten-free
Description
This Creole main features Boneless chicken-breast halves -- sliced, Olive or vegetable oil, Green pepper -- seeded, And cut into strips, Diced celery. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 skinless Boneless chicken-breast halves -- sliced
  • 1/2 tablespoon Olive or vegetable oil
  • 1/2 medium Green pepper -- seeded
  • And cut into strips
  • 1/4 cup Diced celery
  • 1/4 cup Chopped onion
  • 2 tablespoons Lemon juice from concentrate
  • 4 ounces Tomato sauce
  • 1/4 teaspoon Hot-pepper sauce -- (up to 1/2)
  • 1/4 teaspoon Cayenne pepper
  • Hot cooked rice
Directions
  1. 1
    In large skillet, brown chicken in oil.
  2. 2
    Add green bell pepper, celery, onion and lemon juice; cook 5 minutes, stirring frequently.
  3. 3
    Add tomato sauce, hot pepper sauce and cayenne pepper.
  4. 4
    Cook 5 to 10 minutes, until vegetables are crisp-tender, stirring frequently.
  5. 5
    Serve over rice.
  6. 6
    To microwave, place chicken in a 2-quart glass baking dish.
  7. 7
    Cover ;
  8. 8
    cook on High (100% power) 6 to 8 minutes, until chicken loses its pink color, stirring several times.
  9. 9
    Add oil, bell pepper, celery, onion, lemon juice, tomato sauce, hot-pepper sauce and cayenne pepper;
  10. 10
    mix well.
  11. 11
    Cover; cook on High 8 to 10 minutes, until vegetables are tender-crisp, stirring several times.
  12. 12
    Serve over rice.
  13. 13
    Gail Shermeyer

Nutrition Facts

Servings 2

Amount Per Serving
Calories 211.9kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 2.1g11%
Cholesterol 44.5mg15%
Sodium 526.0mg22%
Total Carbohydrate 15.9g6%
Dietary Fiber 2.6g11%
Sugars 4.9g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boneless, cayenne, celery, chicken, chickenbreast, chopped, concentrate, cooked, creole, cut, diced, green, halves, hot, hotpepper, juice, lemon, main, microwave, oil
Read it online: https://www.chefs-mate.com/recipe/chicken-creole-2/