Monday, February 16, 2009

Saucy Creole Chicken

I tried this recipe for Saucy Creole Pork Chops a few weeks ago, but we both knew that it could be improved. I really thought the concept would work a lot better with chicken, which is healthier and has a better texture to work with the sauce. We both enjoyed this version much better and liked that with the chicken, it was a lot lower in fat. I also used more of the cajun seasoning than the recipe calls for. That seasoning is just really good!

Saucy Creole Chicken
(Adapted From Campbell's Kitchen pork recipe)
4 Boneless Chicken Breasts, pounded thin
1 1/2 tsp Creole or Cajun Seasoning (I used about 3)
2 Tbs Olive Oil (separated)
1 medium onion, diced
2 garlic gloves, minced
1 can condensed lowfat cream of celery soup
1/3 a cup of water1 Tbs chopped fresh parsley
1 14 oz can diced tomatoes (I used petite diced)

Season Chicken breast with Cajun seasoning. Saute in 1 Tbs oil over medium high heat until cooked through. Remove from pan and keep warm. Add remaining Tbs oil and saute onion and garlic for about 1 minute. Add tomatoes, soup, water and parsley and stir well to combine. Place chicken breasts back in sauce, cover and simmer until warm & bubbly, about 5 minutes.Makes 4 servings

Nutrition Info: Calories: 311.2, Fat: 10.3g (2.1 Sat, 1.4 Poly, 5.8 Mono), Carbs: 12g, Fiber: .9

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