20-Minute Chicken Creole

Makes 8 servings. Recipe is from the Oregon State University Cooperative Extension Service.

1 tbl. vegetable oil

2 chicken breasts, whole, skinless and boneless

1 (14.5-oz.) can diced tomatoes, with juice

1 cup low-sodium chili sauce

1 green pepper, chopped

2 celery ribs, chopped

1 onion, chopped

2 garlic cloves, minced

1 tsp. dried basil

1 tsp. dried parsley

1/4 tsp. cayenne pepper

1/4 tsp. salt

1. Heat pan over medium-high heat. Add vegetable oil and chicken. Cook until no longer pink when cut, about 3 to 5 minutes.

2. Reduce heat to medium. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper and salt. Bring to a boil, then reduce heat and simmer, covered, for 10 to 15 minutes.

3. Serve over hot, cooked rice or pasta.

Estimated cost per recipe: $6.26.

Estimated cost per serving: $0.78.