Healthy Kick with New Orleans Flavor: Creole Poached Chicken Breasts

Ingredients:

2 tsp olive oil
2 onions finely chopped
1 green bell pepper chopped and seeded or 1 cup chopped mixed peppers
1 celery stalk finely chopped
1/2 cup carrots finely chopped
1 (14.5) ounce can crushed/diced tomatoes
1/2 cup low sodium chicken broth
2 tbsp chopped parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 (4-ounce) boneless skinless chicken breasts

Makes 4 Servings

1. Heat the oil in a large nonstick skillet over medium heat; saute the onions, bell pepper, celery and carrots until tender about 4-5 minutes. Stir in the tomatoes, broth, parsley,thyme, salt and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 minutes.

2. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

WW Points Value: 3

Note: This recipe appears in the WW New Complete Cookbook. I have cooked this recipe a number of times and it is so delicious. Creole is the star cuisine of the Big Easy; it's a blend of French, Spanish and African cooking. The key ingredients are onion, pepper, celery and tomatoes. You will be SO FULL after eating this heavy veggie dish. Eat your heart out, Chef Lagasse!!!!