Post by marlaoh on Mar 12, 2004 8:22:56 GMT -6
Lowfat Chicken Creole
1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
0.5 teaspoon salt
0.125 teaspoon cayenne pepper
4 skinless, boneless chicken breasts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this creole sauce 3 minutes longer.
3. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the creole sauce over the chicken.
4. Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Fat: 4.97
Carbs: 12.73
Protein: 30.16
Calories: 216.28
Alcohol: 0.00
1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
0.5 teaspoon salt
0.125 teaspoon cayenne pepper
4 skinless, boneless chicken breasts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this creole sauce 3 minutes longer.
3. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the creole sauce over the chicken.
4. Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Fat: 4.97
Carbs: 12.73
Protein: 30.16
Calories: 216.28
Alcohol: 0.00