Tuesday, May 23, 2006

Chicken Breasts with Creole Sauce


6 chicken breasts, skinned and boned
1/4 cup oil
2 tablespoons lemon juice

1/2 teaspoon Spice Barn Paprika
1/2 cup celery, chopped
1/2 cup green onions, sliced
1 clove garlic, minced
1/2 cup green pepper, chopped
2 tablespoons oil

1 cup water
16 ounce can tomatoes, undrained
6 ounce can tomato paste
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco Sauce

1/2 teaspoon Ground Cumin

Combine oil, juice, and paprika and brush over chicken. Broil or grill chicken basting oil mixture. Make sauce: Sauté vegetables in 2 tablespoons oil. Add all remaining ingredients; simmer 10 minutes. To serve: place chicken on plate and spoon Creole sauce over. Garnish with green onions.


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