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Chicken Creole

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Number of Servings: 10


  • 1 Tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast
  • 1 can (14.5 ounces) diced tomatoes, with juice
  • 1 cup chili sauce (about 9 ounces)
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper


  1. Wash hands with soap and water.
  2. Heat a skillet over medium high heat (350 °F in an electric skillet). Add the oil and chicken and cook until it is not pink inside after cutting.
  3. Reduce heat to medium (300 °F in an electric skillet).
  4. Add the tomatoes with juice and the rest of the ingredients.
  5. Bring mixture to a boil; reduce heat to low. Cover skillet and simmer for 10 to 15 minutes. Serve hot.
  6. Refrigerate leftovers within 2 hours.


  • Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
  • No chili sauce? Make your own sauce by mixing these ingredients:
    • 1 can (8 ounces) tomato sauce
    • 1 Tablespoon vinegar
    • 1 teaspoon packed brown sugar
    • 1 teaspoon chili powder

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