Chicken Creole On 20 Minute

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

Ingredients

• nonstick cooking spray as needed
• 4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
• 1 can (14 oz.) tomatoes, cut up**
• 1 cup low-sodium chili sauce
• 1-1/2 cups green peppers, chopped (1 large)
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cloves minced garlic
• 1 tablespoon fresh basil or 1 teaspoon dried
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt

Directions

• Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
• Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
• Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
• Serve over hot cooked rice or whole wheat pasta.

You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.

To cut back on sodium, try low sodium canned tomatoes.

Could be serve for 4 servings with serving size: 1-1/2 cup.


Nutritional Info

Amount Per Serving
Calories: 255.4

Total Fat: 4.5 g
Cholesterol: 77.0 mg
Sodium: 652.4 mg
Total Carbs: 20.7 g
Dietary Fiber: 4.3 g
Protein: 33.3 g

Unique Taste With Mushroom

CHICKEN STEW

• 4 chicken breasts, stewed
• 1 (6 oz.) can mushrooms
• 1/2 med. head cabbage, chopped
• 2 med. onions, chopped
• Salt, pepper and garlic to taste
• 1 (12 oz.) tomato juice

To stew chicken, cover with water and pressure 15 minutes, Remove chicken from water, add mushrooms, cabbage and onions, Add salt, pepper, and garlic to taste, Add tomato juice and chopped chicken, Simmer for about 1 hour.

Health Food Raw

CHICKEN LOAF

Delicious simple recipes you can follow

4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken

Mix all ingredients except bouillon, water and gelatin, Dissolve bouillon in 1 cup water, Dissolve gelatin in remaining 1/2 cup water, Add gelatin to boiling bouillon, Add to mixture, Pour into loaf pan, Refrigerate, Unmold, slice and serve.

Hawaii Special Chicken Recipes

CHICKEN LIVERS HAWAIIAN

Liver can be delicious in the right cooked. This chicken's recipe from Hawaii is a good for choice.

• 1/4 c. liquid chicken bouillon
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/2 med. green pepper, sliced
• 12 oz. chicken livers
• 1 c. pineapple chunks
• 1 1/4 tsp. brown sugar substitute
• 1 tsp. salt
• 1 tbsp. cider vinegar
• Bean sprouts

Cook celery, onion, and green pepper in Pam sprayed skillet, Cook over medium- high heat until crisp, about 5 minutes, Add chicken liver and cook 10 minutes. Add chicken liver and cook 10 minutes, Stir frequently, Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water, Add to skillet, Serve on cooked hot bean sprouts.

Broled Chicken Recipes Ideas

In this recipes I want to show you the way to broiled chicken with garlic.

2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon

Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with salt and pepper. Let stand 30 minutes. Put chicken in broiler pan and coat top with bouillon. Sprinkle with 2 slivered garlic cloves. Add a little bouillon to pan. Broil turning when half done. Coat top sides with bouillon and 2 more slivered garlic. Baste with pan drippings.

Chicken Barbeque Ideas

Chicken, boiled, skinned, boned,and chopped

• 1 can tomato juice
• 1 onion, chopped
• 1 tbsp. mustard
• 1 tsp. chili powder
• Sweetener to taste
• 1/4 c. vinegar
• Dash of garlic powder
• Pinch of oregano

Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without.

Mixed Apple And Chicken In Bake

Now is the baked chicken times, and delicious it with the apple mixed

• 2 1/2 to 3 lb. chicken, cut up
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 chicken bouillon cube
• 1/2 c. boiling water
• 1/2 c. apple juice
• 2 c. sliced fresh green beans, French style
• 1 c. diced peeled apples
• 1 tbsp. flour
• 1 tsp. ground cinnamon
• 1 oz. bread

Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven at 450 degrees until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan.

Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer.

Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables.