Créole Poached Chicken Breasts Recipes

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CREOLE-POACHED CHICKEN BREASTS



Creole-Poached Chicken Breasts image

Aside from a little veggie chopping, this one-dish chicken dinner couldn't get much easier! A dash of cayenne adds some Creole-style heat to this hearty weeknight meal. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, diced
2 teaspoons canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm., Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

POACHED CHICKEN BREAST WITH ROASTED PEPPER SAUCE



Poached Chicken Breast with Roasted Pepper Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken broth
Zest from 1/2 lemon
1 lemon, juiced
1/2 cup frozen chopped onions, thawed
1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)
4 boneless skinless chicken breasts, rinsed and patted dry
1 (12-ounce) jar roasted red peppers, with liquid
Salt and freshly ground pepper
Lemony Rice, for serving, recipe follows
2 cups low-sodium chicken broth
2 tablespoons olive oil
2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends)
1/2 cup white wine
Zest from 1/2 lemon
1 lemon, juiced

Steps:

  • In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
  • Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.
  • Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
  • In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Nutrition Facts : Calories 452 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 76 milligrams, Sodium 1899 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 6 grams

POACHED CHICKEN BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  • Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  • Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g

CHICKEN CREOLE



Chicken Creole image

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CREOLE POACHED CHICKEN BREASTS



Creole Poached Chicken Breasts image

Spicy, moist, and delicious. Try adding garlic for extra zest. Serve over rice. 3 weight watcher points per serving.

Provided by NeilsGirl

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 onion, chopped
1 celery, chopped
1/2 carrot, chopped
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup low sodium chicken broth
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 (4 ounce) boneless skinless chicken breasts

Steps:

  • In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
  • Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
  • Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
  • With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

Nutrition Facts : Calories 194.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 72.6, Sodium 545.1, Carbohydrate 9.8, Fiber 1.9, Sugar 5.1, Protein 26

CREOLE BAKED CHICKEN



Creole Baked Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 22

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
1 fresh lemon, halved
2 tablespoons onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grapeseed oil
1 shallot clove, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon fresh thyme leaves, minced
1 (29 to 32-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 cup halved grape tomatoes
1 red bell pepper, stem and seeds removed, and diced
1 yellow bell pepper, stem and seed removed, and diced
1 small white onion, diced
1/2 teaspoon cayenne pepper
1 teaspoon Creole seasoning
4 tablespoons butter, cubed

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
  • Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
  • Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

POACHED CHICKEN BREASTS



Poached Chicken Breasts image

This is an adopted recipe from the Adoption Drive of Feb 2005. I hope you will try it out and like it! Please share your comments. Thanks.

Provided by Vnut-Beyond Redempt

Categories     Chicken Breast

Time 20m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 4

chicken breast
lemon juice
butter
salt

Steps:

  • Use as many chicken breasts as you need for dinner.
  • Preheat oven at 350F or 180°C Remove skin & bone, cut into 2 parts and place in baking dish.
  • Sprinkle with lemon juice and dot with butter.
  • Salt to taste.
  • Cover closely and bake about 15 minutes.
  • Do not overcook; pierce with fork to be sure thickest part is done. If your chicken is cold, then the outside may cook slightly faster than the inside.
  • Use pan juices as a sauce.

Nutrition Facts :

CHICKEN BREASTS CREOLE STYLE



Chicken Breasts Creole Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds
1 tablespoon olive oil
3/4 cup onion strips
3/4 cup cored, seeded and julienned green pepper
3/4 cup sliced celery
1 tablespoon finely chopped garlic
1 bay leaf
1 tablespoon paprika
1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
Salt and freshly ground pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce (like Tabasco)
1 tablespoon butter
1 tablespoon wine vinegar
4 tablespoons water or chicken broth
4 tablespoons finely chopped parsley

Steps:

  • Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder. Repeat with the remaining halves.
  • Heat the olive oil in a large skillet. Add the onions, green peppers, celery, garlic and bay leaf. Cook, stirring, until the onions become transparent. Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.
  • Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.
  • Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the pieces and cook for 4 minutes more or until done. Be careful not to overcook.
  • Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.
  • To serve, divide the creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 735 milligrams, Sugar 5 grams, TransFat 0 grams

CRéOLE POACHED CHICKEN BREASTS RECIPE



Créole Poached chicken breasts Recipe image

Provided by á-171016

Number Of Ingredients 12

2teaspoon olive oil
2 onions
1 green belle pepper chopped
1 celery stalk
1/2carrot chopped
1 can stewed tomato
1/2 cup chicken broth
2Tbs chopped parsley
1tsp thyme
1/4 tsp salt
1/8 tsp cayenne pepper
Poitrine de poulet

Steps:

  • In a large skillet heat oil sauté onions belle pepper celery and carrot until tender stir in tomatoes broth parsley and thyme salt cayenne add the chicken boil Servir!

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