Cajun Chicken and Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah. Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
1 teaspoon cajun seasoning |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
2 teaspoons olive oil |
1 small zucchini, chopped |
1 celery rib, chopped |
1/2 cup sliced onion |
1/2 cup diced peeled eggplant |
1/3 cup chopped green pepper |
2 garlic cloves, minced |
3/4 cup stewed tomatoes |
1/2 cup reduced-sodium chicken broth |
2 teaspoons tarragon vinegar |
1 green onion, chopped |
hot cooked rice, optional |
Directions:
1. Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm.
2. In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
3. Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired. Yield: 2 servings.
|
|