Chicken Creole

Here's a dish that comes to us right from down south Louisiana. Creole cooking is a 300 year fusion of French, Spanish, Caribbean and African cuisines which focused mainly on a greater use of butter, cream and tomatoes.

Creole-Cajun dishes are most certainly spicy and robust dishes that epitomizes the soul of New Orleans.

Ingredients:

2 Butter

4 medium boneless skinless chicken breasts

1 can (14 oz.) tomatoes, diced
1 cup chili sauce
1 large cups green peppers, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil
1 tablespoon fresh parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Directions:

1. Cut chicken into strips.

2. Preheat skillet over high heat with butter.

3. Cook chicken, stirring for 3-5 minutes or until no longer pink. Reduce heat.

4. Add tomatoes and juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to a boil, simmer covered, for 10 minutes.

5. Serve with rice or pasta.

If you are looking for a more low sodium meal, you can easily replace the can of tomatoes and chili sauce for a low sodium variety.