Prep Time: 10 Minutes
Cook Time: about 45 Minutes
Ready In: about 55 Minutes
Makes 4 servings
2 whole boneless skinless
1 to 2 teaspoons Creole or Cajun seasoning
Salt to taste
2 tablespoons canola oil
1/2 green bell pepper, seeded and chopped (about 3/4 cup)
1 small onion, chopped (about 3/4 cup)
1 can (14 1/2 ounces) Cajun-style tomatoes
1/4 cup white wine (optional)
2 tablespoons minced fresh parsley (optional)
1. With a sharp knife,
cut each chicken breast in half so there are now 4 peices; them
make 3 to 4 parallel slashes in each piece of chicken.
2. Rub with seasoning mixture
and salt, getting seasonings into slashes.
3. In large skillet over medium
heat, heat oil.
4. Add chicken and cook 5 to
6 minutes per side, until browned. Remove and set aside.
5. Add pepper and onion to skillet;
sauté 2 to 3 minutes until softened.
6. Stir in tomatoes and wine.
7. Return chicken to pan, meat-side
down. Partially cover with lid and reduce heat to medium-low.
Simmer 30 to 35 minutes, until chicken is tender and cooked through.
A meat thermometer inserted in thickest part of breast should
8. Sprinkle with parsley.