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This recipe is a variation on traditional chicken piquant, which is spicy Cajun chicken. This comes together quickly and is good served over white rice.
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon Creole seasoning (such as Tony Chachere's)
- 1 (16 ounce) package boneless, skinless chicken breast tenders
- 1 tablespoon olive oil
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
- ¼ cup diced sweet pickles
- 2 tablespoons red wine vinegar
- 2 tablespoons drained capers
- 2 garlic cloves, crushed
Directions
Step 1
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
Step 2
Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Tips
If you have concerns that this may be too spicy, there is a mild version of Rotel diced tomatoes and green chiles available.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 7% |
| Cholesterol64mg | 21% |
| Sodium583mg | 25% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber1g | 5% |
| Total Sugars4g | |
| Protein26g | |
| Vitamin C5mg | 25% |
| Calcium33mg | 3% |
| Iron2mg | 10% |
| Potassium301mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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