20-MINUTE CHICKEN CREOLE
Make and share this 20-Minute Chicken Creole recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink.
- Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
- Serve over hot cooked rice or whole wheat pasta.
- * You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
- ** To cut back on sodium, try low sodium canned tomatoes.
Nutrition Facts : Calories 228.2, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 1215.1, Carbohydrate 22.3, Fiber 4, Sugar 5.1, Protein 18.6
20-MINUTE CHICKEN CREOLE
This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce. NUTRITION INFO (per 1.5-cup serving) Calories: 255.4 Fat: 4.5 g Carbohydrates: 20.7 g Protein: 33.3 g From SparkPeople.com
Provided by BurtonFanatic
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat.
- Cook chicken in hot skillet, stirring for 3-5 minutes, or until no longer pink. Reduce heat.
- Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.
- Bring to boil; reduce heat and simmer, Serve over hot cooked rice or whole wheat pasta.
Nutrition Facts : Calories 234.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1435.9, Carbohydrate 23.2, Fiber 3.5, Sugar 5.4, Protein 30.3
CREOLE CHICKEN WRAPS
Provided by Guy Fieri Bio & Top Recipes
Time 50m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- Make Guy's Flatbread (optional).
- Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.
- Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.
- Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.
- Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.
- Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.
- Mix the flour and salt in a medium bowl. Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms. Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes. Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes.
- Preheat a griddle over medium-high heat. Divide the dough into 8 balls. Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick. Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes. Flip and grill until marked on the other side. Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving.
20-MINUTE CHICKEN CREOLE
Steps:
- Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165°F (3-5 minutes).
- Reduce heat to medium (300 degrees in electric skillet).
- Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
- Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
- Serve over hot, cooked rice or whole wheat pasta.
- Refrigerate leftovers within 2-3 hours.
CREOLE BAKED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
- Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
- Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.
CHICKEN CREOLE
Easy and tasty!
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat the 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 breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
- Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g
CHICKEN CREOLE
I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
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