Bayou Chicken

Bayou Chicken

Serves: 6
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Bayou Chicken, you'll need:
  • 100 pk PERDUE FIT 'n' EASY Oven -Stuffer Roaster Thin-sliced -Breast 025 c Unbleached flour 050 ts Paprika 025 ts Cayenne pepper 025 ts Ground black pepper Salt to taste
  • 200 tb Light margarine divided
  • 100 c Onion - chopped
  • 100 c Green bell pepper - chopped
  • 1800 md Shrimp peeled & deveined **See Easy Tip at end
  • 250 c Tomatoes - chopped
  • 100 c Chicken broth -use reduced-sodium **EASY TIP -To save time substitute -frozen thawed shrimp that -have already been peeled -and deveined

Method

  • On a shallow plate combine flour paprika cayenne black pepper and salt
  • Dredge chicken in mixture reserving remaining flour
  • In a large non-stick skillet over medium-high heat melt 1 tablespoon margarine
  • Add chicken to skillet and saute for 1 1/2 to 2 1/2 minutes per side until cooked through
  • Remove from skillet and reserve
  • To skillet add remaining margarine onions green pepper and reserved flour
  • Saute until onions are translucent and flour is golden brown about 5 minutes
  • Add shrimp tomatoes and broth
  • Cook for 3 minutes or until shrimp are cooked
  • Return chicken to pan
  • Toss to coat with sauce
  • Serve over cooked rice
  • NUTRITIONAL INFORMATION: Calories - 244 Protein - 35 g Carbohydrates ~ 14 g Fat - 5 g Cholesterol - 120 mg Sodium - 318 mg - this does not include salt to taste
  • Serve with Turnip and Pea Saute.
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
Perdue Fit n Easy Oven Stuffer Roaster
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