Creole Baked Chicken Breasts

Southern food - Creole chicken

You probably already know that Southern food includes "Creole." I’m cooking one of my original Creole recipes for dinner tonight. Yesterday, chicken breasts were on sale at our local grocery store, so I bought two large packs. These are chicken breasts with the bones and skin still intact. I actually prefer these for my Creole Baked Breasts because I like the crunchy chicken skin. Yeah…I know we’re not supposed to eat that because of the fat, but it’s just so darn good!

Like many Creole recipes, this one is great served with rice. In fact, you might want to serve it over a bed of rice. That’s what I’m going to do!

Holle’s Creole Baked Chicken Breasts recipe

What you’ll need:

• 6 large chicken breasts
• Olive oil
• Lemon juice
• Garlic salt
• Black pepper
• Dried thyme, ground
• paprika
• Dried parsley
• 4 tablespoons melted butter
• ½ cup green onions, thinly sliced
• ¼ cup finely chopped celery
• ½ cup diced bell pepper
• 1 can tomato sauce (15 ounces)
• 1 large fresh tomato, chopped
• 1 teaspoon minced garlic
• 1 tablespoon sugar
• Holle’s Creole Seasonings, to taste

Directions: Rinse breasts and pat dry. Place on a large foil-line baking pan.

Drizzle breasts with olive oil and daub it with a paper towel to distribute it evenly.

Sprinkle with lemon juice, garlic salt, black pepper, ground thyme, paprika, and parsley.

Cover tightly with foil and bake for 45 minutes.

Remove foil. Turn heat up to 400 degrees and bake for 15 more minutes.

While the chicken is baking, make the Creole sauce. Sauté celery in butter for 2-3 minutes, then add onions and bell pepper. Cook until tender.

Stir in tomato sauce, chopped tomato, garlic, and sugar. Add my Creole seasonings, to taste. Turn heat down to medium-low and simmer for 15 minutes, stirring occasionally.

When the chicken is done, I like to turn on the broiler for a minute or two to get it really brown.

Remove chicken from oven and let stand for 3-5 minutes. Spoon Creole sauce over chicken.