Chicken with Creole Cabbage

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 13%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.7g
  • Carbohydrate: 10.5g
  • Fiber: 2.1g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 474mg
  • Calcium: 0.0mg

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Butter-flavored vegetable cooking spray
  • 3 cups coarsely chopped cabbage
  • 1/4 cup water
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • 1 clove garlic, minced
  • 1 (15-ounce) can tomato sauce with onion, green peppers, and celery

Preparation

  1. Sprinkle chicken with salt and 1/4 teaspoon pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 3 to 5 minutes on each side or until browned. Remove chicken from skillet. Add cabbage and remaining 6 ingredients to skillet; stir well.
  2. Place chicken over cabbage mixture. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is done and cabbage is tender, stirring occasionally.
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