Mar 27, 2013 13:07 20-Minute Chicken Creole 20-Minute Chicken Creole Oregon State University Cooperative Extension Service March 27, 2013 Comments 20-Minute Chicken Creole Makes 8 servings. Recipe is from the Oregon State University Cooperative Extension Service. 1 tbl. vegetable oil 2 chicken breasts, whole, skinless and boneless 1 (14.5-oz.) can diced tomatoes, with juice 1 cup low-sodium chili sauce 1 green pepper, chopped 2 celery ribs, chopped 1 onion, chopped 2 garlic cloves, minced 1 tsp. dried basil 1 tsp. dried parsley 1/4 tsp. cayenne pepper 1/4 tsp. salt 1. Heat pan over medium-high heat. Add vegetable oil and chicken. Cook until no longer pink when cut, about 3 to 5 minutes. 2. Reduce heat to medium. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper and salt. Bring to a boil, then reduce heat and simmer, covered, for 10 to 15 minutes. 3. Serve over hot, cooked rice or pasta. Estimated cost per recipe: $6.26. Estimated cost per serving: $0.78.