Chicken Creole

Notes

Serve hot over cooked rice or whole wheat pasta. Use brown rice or whole wheat pasta to include whole grains.
Don't have chili sauce? Make your own sauce using the following four ingredients:
1 can (8 oz.) Tomato sauce
1 tablespoon of vinegar
1 teaspoon of brown sugar
1 teaspoon chili powder

Ingredients

1 Tablespoon of oil

1 pound boneless, skinless chicken breast, whole

1 can (14.5 ounces) diced tomatoes, with juice

1 cup chili sauce (aproximately 9 ounces)

1 green bell pepper large, diced

2 stalks celery, chopped

1 small onion, chopped

2 cloves garlic minced or 1/2 tsp garlic powder

1 teaspoon basil dried

1 teaspoon parsley dried parsley flakes

¼ teaspoon cayenne pepper

Wash hands with soap and water
Heat a skillet over medium high heat (350 degrees F in an electric skillet). Add the oil and chicken and cook until it is not pink inside when cutting
Reduce heat to medium (300 degrees F in an electric skillet).
Add the tomatoes with their juice, chili sauce, green bell pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
Let them boil; reduce heat and simmer. Cover and cook for 10 to 15 minutes.
Refrigerate leftovers within 2 hours.

Serve hot over cooked rice or whole wheat pasta. Use brown rice or whole wheat pasta to include whole grains.
Don't have chili sauce? Make your own sauce using the following four ingredients:
1 can (8 oz.) Tomato sauce
1 tablespoon of vinegar
1 teaspoon of brown sugar
1 teaspoon chili powder