Prep Time: 10 Minutes
Cook Time: 55 to 60 Minutes
Ready in: 70 Minutes
Makes 4 servings
3 pounds skinless and
boneless chicken breasts
1-2 teaspoons Creole or Cajun seasoning
Salt to taste
2 tablespoons canola oil
1/2 green bell pepper, seeded and chopped (about 3/4 cup)
1 small onion, chopped (about 3/4 cup)
1 can (14 1/2 ounces) Cajun-style or Mexican-style tomatoes
1/4 cup white wine (optional)
2 tablespoons minced fresh parsley (optional)
Combine 1/2 teaspoon each: salt, white pepper, ground red pepper,
ground black pepper, paprika, and dried thyme, basil and oregano
1. With a sharp knife,
make 3 to 4 parallel slashes in each piece of chicken.
2. Rub with seasoning mixture
and salt, getting seasonings into slashes.
3. In large skillet over medium
heat, heat oil.
4. Add chicken and cook 5 to
6 minutes per side, until browned. Remove and set aside.
5. Add pepper and onion to skillet;
sauté 2 to 3 minutes until softened.
6. Stir in tomatoes and wine.
7. Return chicken to pan, meat-side
8. Partially cover with lid and
reduce heat to medium-low. Simmer 30 to 35 minutes, until chicken
is tender and cooked through. A meat thermometer inserted in
thickest part of breast should register 170°F.
9. To serve, sprinkle with parsley.
If desired, serve over hot, fluffy rice.