• Tommy Centola

Grilled Chicken Creole

Updated: Jan 4

Here is a twist on a classic New Orleans dish. Grilling the chicken and the bell pepper give this dish a different flavor from the original.

2 1/2 pounds Chicken Breast, skinless

Creole Seasoning to taste

1 Red Bell Pepper

1 teaspoon Canola Oil

1 tablespoon Garlic, minced

1/2 cup Onion, chopped

3 large Tomatoes, seeded and diced

2 1/2 cup cooked White Rice

2 tablespoons fresh Parsley, chopped

Prepare grill and fire. Meanwhile, season chicken with Creole Seasoning. Place the whole red bell pepper on the gril and char the skin on all sides. Remove pepper and place in an airtight container. Grill chicken breast about 5 minutes on each side, or until just cooked through. When chicken is done, remove from grill, cover with aluminum foil and keep in a warm place. In a medium sauce pan, sauté garlic and onion in oil for 1 minute. Add tomatoes. Peel the charred skin away from the pepper, remove seeds and chop. Add to tomatoes. Serve chicken breast with Creole sauce and garnish with parsley.

Enjoy!!!

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