Low Fat Chicken Creole Recipe

Ingredients

2 skinless boneless chicken-breast halves, sliced

1/2 tablespoon olive or vegetable oil

1/2 medium green pepper, seeded

-- and cut into strips

1/4 cup diced celery

1/4 cup chopped onion

2 tablespoons lemon juice from concentrate

4 ounces tomato sauce

1/4 teaspoon hot-pepper sauce (up to 1/2)

1/4 teaspoon cayenne pepper

hot cooked rice

Method

In large skillet, brown chicken in oil.

Add green bell pepper, celery, onion and lemon juice; cook 5 minutes, stirring frequently.

Add tomato sauce, hot pepper sauce and cayenne pepper.

Cook 5 to 10 minutes, until vegetables are crisp-tender, stirring frequently.

Serve over rice.

To microwave, place chicken in a 2-quart glass baking dish.

Cover; cook on High (100% power) 6 to 8 minutes, until chicken loses its pink color, stirring several times.

Add oil, bell pepper, celery, onion, lemon juice, tomato sauce, hot-pepper sauce and cayenne pepper; mix well.

Cover; cook on High 8 to 10 minutes, until vegetables are tender-crisp, stirring several times.

Serve over rice.

Makes 2 servings.

Preparation time: 15 minutes.

Cooking time: 15 minutes.

Per serving: About 241 cal, 15 g pro, 43 g car, 4 g fat, 15% cal from fat, 0 mg chol, 305 mg sod, 13 g fiber.

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