1 tbsp olive oil
1 garlic clove, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
32 fl oz tomatoes, diced
1 bay leaf
½ tsp salt
⅛ tsp cayenne pepper
4 chicken breasts, skinless, boneless
Preheat oven to 350 degrees F.
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 8x11-inch baking dish. Pour the Creole sauce over the chicken.
Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Sugar: 8g
:
Calcium: 48mg
Calories: 286kcal
Carbohydrates: 13g
Cholesterol: 72mg
Fat: 15g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 3g
Potassium: 909mg
Protein: 26g
Saturated Fat: 4g
Sodium: 377mg
Trans Fat: 1g
Vitamin A: 2207IU
Vitamin C: 59mg
