CHICKEN CREOLE

CHICKEN CREOLE
‘A simple vegetable sauté with a little cayenne makes a tasty sauce for baked chicken”



1 Tbsp. olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, slice thin
1 green bell pepper, minced 2 (16-oz.) cans diced tomatoes
1 bay leaf
½ tsp. salt
1/8 tsp. cayenne pepper
4 skinless, boneless chicken breast


Preheat oven to 350^.

In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, celery, and bell pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.

Arrange the chicken breast in an 8-x-11-inch baking dish. Pour the Creole sauce over the chicken.

Bake 15-20 minutes, until the chicken is tender and white throughout.


Yield: 4 servings.