*  Exported from  MasterCook  *

                  Creole Poached Chicken Breasts - WW

Recipe By     : Weight Watchers New Complete Cookbook
Serving Size  : 4    Preparation Time :0:25
Categories    : *Web/Email                       Chicken
               Lowfat                           Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      teaspoons     olive oil
  2                    onions -- chopped
  1                    green bell pepper -- seeded and chopped
  1                    celery stalk -- chopped
    1/2                carrot -- peeled and chopped
 14 1/2  ounces        stewed tomatoes
    1/2  cup           low-sodium chicken broth
  2      tablespoons   chopped parsley
  1      teaspoon      ground thyme
    1/4  teaspoon      salt
    1/8  teaspoon      cayenne pepper
 16      ounces        skinless boneless chicken breast halves
                       or one 4-ounce fillet per serving

Chicken breasts are stewed/poached in basic seasonings kicked up a notch
with fresh thyme and cayenne pepper. Allow about 25 minutes to get the meal
on the table.

1. Wash the chicken and pat dry with paper towels.

2. In a large nonstick skillet, heat the oil. Saute the onions, bell
pepper, celery and carrot until tender, 4-5 minutes. Stir in the tomatoes,
chicken 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, about 8-10 minutes.

3. Using a slotted spoon, transfer the chicken to a platter. Simmer the
sauce, uncovered, until reduced by half, about 4-5 minutes. Spoon the sauce
over the chicken and serve.

Makes 4 servings. EACH 182 calories (22% from fat), 4 grams fat (1 gram
sat. fat), 16 grams carbohydrate, 22 grams protein, 541 mg sodium, 49 mg
cholesterol, 82 mg calcium, 5 grams fiber

Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by
Kathleen O'Gorman for the Free Press Test Kitchen.  Mc from Pat Hanneman
<[email protected]> 1/99.


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