Chicken Creole

Chicken Creole

Serves 3 or 4

2 syns per serving

113g/4oz chicken per person
1 large onion, chopped
1 packet passata
1 tin pineapple rings, cut into six pieces each
1 tblsp tomato puree
1 clove garlic, crushed
1 tblsp curry powder


Brown the chicken and onion in a wok or large frying pan.
Drain the pineapple, retaining the juice in a large jug. Add the passata, garlic, tomato puree and curry powder to the pineapple juice.
Pour the sauce over the chicken and simmer for 15-20 minutes until the sauce has thickened.
Add the pineapple and simmer for a further two minutes until heated through.

Serve with a jacket potato or with rice.

CHICKEN CREOLE 

No Count

Serves 6

SAUCE:
1 x 400g chopped tomatoes
3 tbsp tomato paste
2 onions, finely chopped
1 red pepper, cut in thin strips
1 green pepper, cut in thin strips
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp sweet basil flakes
1/2 tsp thyme flakes
1/8 tsp cayenne pepper
1/8 tsp white pepper

6 boneless, skinless chicken breast halves, slightly flattened & sprinkled with garlic powder, onion powder, & paprika

In saucepan, place all sauce ingredients & simmer for 30 minutes or until onions & peppers are softened.

In 9" X 13" pan, place chicken breasts and bake at 350° for 20 minutes. Pour sauce over the breasts and bake for an additional 10 minutes.