Creole Chicken Breasts

Here's my final Mardi Gras recipe post. This healthy recipe comes from tasteofhome.com. Served over rice, this makes a wonderful (and easy) dinner. Enjoy!

Creole Chicken Breasts

• 2 boneless, skinless chicken breasts, cut in half
• 1 tsp olive oil
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1/3 cup julienned green pepper
• 1/4 cup chopped celery
• 1/4 cup sliced onion
• 1/2 to 1 tsp chili powder
• 1/2 tsp dried thyme
• 1/8 tsp pepper

1. In a large non-stick skillet, cook chicken breast halves in oil over med heat, about 5-6 minutes per side (or until fully cooked). Set aside on plate, covered to keep warm.

2. Combine remaining ingredients in the same skillet, over med heat. Bring to a boil, then reduce heat and simmer for 10 minutes, or until veggies are only slighty crisp. Return chicken to pan, and simmer an additional 5 minutes. Serve over rice and ENJOY!