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Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (4 ounces each )

  2. 1 teaspoon canola oil

  3. 1 can (14-1/2 ounces) stewed tomatoes, cut up

  4. 1/3 cup julienned green pepper

  5. 1/4 cup chopped celery

  6. 1/4 cup sliced onion

  7. 1/2 to 1 teaspoon chili powder

  8. 1/2 teaspoon dried thyme

  9. 1/8 teaspoon pepper

  10. 1 cup hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or a meat thermometer reads 170° Remove and keep warm. In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice. Yield: 2 servings.

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