Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Another family favorite that is spicy and out of this world! Jalapenos really heat up this wonderful dish. Serve with yellow rice and Tabasco on the side!

Ingredients Nutrition


  1. Dredge chicken breasts in flour and saute for 3-4 minutes on each side in oil until lightly browned.
  2. Arrange chicken breasts in a casserole dish and bake at 350 degrees for 20 minutes.
  3. While chicken is baking, melt butter in a large skillet.
  4. Add onion, green pepper, garlic, jalapeno and celery.
  5. Saute until softened.
  6. Add crushed tomatoes, chicken broth and all of the spices.
  7. Simmer for 10 minutes.
  8. When chicken has baked for 20 minutes, pull from the oven and cover with the picquant sauce.
  9. Bake for an additional 10-15 minutes.
  10. Serve with yellow rice.


Most Helpful

Wow, what a great way to fix chicken! Lots of spicy flavor, and really great over the rice! The chicken was very moist. I used just 2 chicken breasts, but kept the piquant sauce the same, so there was lots of sauce for spooning over the rice. Thanks for this recipe, Denise, this will be served often at our house! :o)

Terri F. March 27, 2002

This was a fantastic recipe! At first I wasn't really sure how the flavors would meld together with the chicken being cooked/baked then combined shortly afterwards with the picquant sauce, but, boy was I surprised. The picqant sauce had a wonderful aroma while simmering. Once the chicken and sauce were combined and placed back in the oven the flavor melding process began. I cooked my chicken for around 30 minutes rather than the 10 to 15 minutes which allowed the liquid broth to reduce a bit. The finished product is very pleasing to the eye with the beautiful color of the vegetables piled on top of each chicken breast. I placed my chicken breasts atop a mound of yellow rice, and spooned the extra picquant sauce over the chicken and rice. My husband was overwhelmed with the presentation. Thank you so much for sharing this recipe!!! (if you don't care for a little bite to your dish think about the addition of the jalepeno)

Caryn October 15, 2002

This was a great favourite. I served it on rotini pasta and got rave reviews!

Amy Hough September 20, 2003

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