Post by April B. on Feb 26, 2003 9:17:01 GMT -6
Cajun Chicken Creole
Servings 2
2 skinless boneless chicken-breast halves, sliced
½ Tbs. olive or vegetable oil
½ med. green pepper, seeded, and cut into strips
1 rib. diced celery
1/4 c. chopped onion
2 Tbs. lemon juice from concentrate
4 oz. tomato sauce
1/4 tsp. hot-pepper sauce, up to ½<br>1/4 tsp. cayenne pepper
hot cooked rice
In large skillet, brown chicken in oil.
Add green bell pepper, celery, onion and lemon juice; cook 5 minutes, stirring frequently.
Add tomato sauce, hot pepper sauce and cayenne pepper.
Cook 5 to 10 minutes, until vegetables are crisp-tender, stirring frequently.
Serve over rice.
To microwave, place chicken in a 2-quart glass baking dish.
Cover; cook on High (100% power) 6 to 8 minutes, until chicken loses its pink color, stirring several times.
Add oil, bell pepper, celery, onion, lemon juice, tomato sauce, hot-pepper sauce and cayenne pepper; mix well.
Cover; cook on High 8 to 10 minutes, until vegetables are tender-crisp, stirring several times. Serve over rice.
Makes 2 servings.
Per serving: About 241 cal,
15 g pro, 43 g car, 4 g fat, 15% cal from fat,
0 mg chol, 305 mg sod, 13 g fiber.
Servings 2
2 skinless boneless chicken-breast halves, sliced
½ Tbs. olive or vegetable oil
½ med. green pepper, seeded, and cut into strips
1 rib. diced celery
1/4 c. chopped onion
2 Tbs. lemon juice from concentrate
4 oz. tomato sauce
1/4 tsp. hot-pepper sauce, up to ½<br>1/4 tsp. cayenne pepper
hot cooked rice
In large skillet, brown chicken in oil.
Add green bell pepper, celery, onion and lemon juice; cook 5 minutes, stirring frequently.
Add tomato sauce, hot pepper sauce and cayenne pepper.
Cook 5 to 10 minutes, until vegetables are crisp-tender, stirring frequently.
Serve over rice.
To microwave, place chicken in a 2-quart glass baking dish.
Cover; cook on High (100% power) 6 to 8 minutes, until chicken loses its pink color, stirring several times.
Add oil, bell pepper, celery, onion, lemon juice, tomato sauce, hot-pepper sauce and cayenne pepper; mix well.
Cover; cook on High 8 to 10 minutes, until vegetables are tender-crisp, stirring several times. Serve over rice.
Makes 2 servings.
Per serving: About 241 cal,
15 g pro, 43 g car, 4 g fat, 15% cal from fat,
0 mg chol, 305 mg sod, 13 g fiber.
