Chicken Creole.

Ingredients

1 tablespoon

 vegetable oil

1 pound

 boneless, skinless chicken breasts

1 can

 diced tomatoes (with juice)

12 ounces

 chili sauce (about 1 cup)

1 

large green pepper, chopped

2 

ribs celery, chopped

1 

small onion, chopped

2 cloves

 garlic, minced, or 1/4 teaspoon garlic powder

1 teaspoon

 dried basil

1 teaspoon

 dried parsley

1⁄4 teaspoon

 cayenne pepper

cooked brown rice or whole wheat pasta

Directions

1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken, and cook until no longer pink when cut.
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
4. Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
5. Serve over hot, cooked rice or pasta.
6. Refrigerate leftovers within 2 hours.

Notes

No chili sauce? Make your own and reduce sodium using these ingredients:

• 1 can (8-ounce) tomato sauce
• 1 tablespoon vinegar
• 1 teaspoon brown sugar
• 1 teaspoon chili powder

https://www.foodhero.org/recipes/chicken-creole