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Title: Creole Poached Chicken Breasts - Ww
Yield: 4 Servings

Ingredients

      2 ts 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 oz stewed tomatoes
    1/2 c  low-sodium chicken broth
      2 tb chopped parsley
      1 ts ground thyme
    1/4 ts salt
    1/8 ts cayenne pepper
     16 oz skinless boneless chicken
           -breast ha
           or one 4-ounce fillet per
           -serving

Instructions

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
1/99.

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Contributor: Weight Watchers New Complete Cookbook

Preparation Time: 0:25

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