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.