Recipe by catsoplenty
This recipe was in a package of Perdue chicken and I've used it over and over for the past several years. It's a yummy, slightly spicy and quick way of making a great dinner. I'm posting it as written but I always end up using a bit more cajun spice. I usually just sprinkle each individual breast instead of using the measurements and rubbing them. I then use at least 1/2 t of the cajun spice in the sauce. Suggested side dish is red beans and rice. I usually use plain rice and serve the meat and "sauce" over the top of each serving. This recipe is great made with frozen chicken tenderloins. Of course I use more of them since they are smaller than a regular chicken breast. Also, if the regular breasts are extra big I pound them thinner or slice them in half to make two thin pieces.
Top Review by DesertRose15
This is a delicious, easy recipe. I used extra cajun seasoning because we love spicy food. I used mexican style tomatoes with green chilis. I served it with brown rice and a salad. Thank you for posting!
- 4 boneless skinless chicken breasts
- 1 1⁄4 teaspoons cajun seasoning, divided
- 1 1⁄2 tablespoons olive oil
- 1⁄2 cup chopped onion
- 1⁄3 cup chopped green pepper
- 1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes
- 1 1⁄2 teaspoons minced garlic
Directions See How It's Made
- Rub the chicken with 3/4 t of cajun seasoning mix. In a skillet heat the oil and brown the chicken for 2 minutes per side. Remove chicken and set aside.
- Add the onion and green pepper to the skillet. Saute till they are softened. Add the tomatoes, garlic and remaining cajun seasoning. Cook that for 2 or 3 minutes.
- Return the reserved chicken, cover and simmer for 15 minutes (I usually do 30 minutes) till chicken is cooked through.