Thursday, May 12, 2011

Cajun Chicken

At first glance of this recipe, I couldn't imagine cooking this recipe.  The addition of chiles to the cream of chicken soup and a teaspoon of lemon juice didn't sound appealing to me, but I had a can of chiles in the cupboard, so I had to try it.  When cooking with chicken, I usually pound it out to make it thin and it will cook a bit quicker.  No additional salt is required, since the creole seasoning as well as the soup are quite salty.  If you don't creamy soup, substitute water for the milk.  Serve this piping hot!

Simmering chicken and soup mixture

Ingredients:
4 skinless, boneless chicken breast halves
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup of milk
1 can (7 ounces) chopped green chiles
1 teaspoon lemon juice
1/4 cup kefir cheese (may substitute with sour cream cheese)

Hot cooked regular long-grain basmati rice
Directions:
Place chicken between 2 sheets of plastic wrap and pound the chicken to 1/4" thickness.
Season the chicken with the Creole or Cajun seasoning.
Heat the oil in a 10-inch skillet over medium-high heat.
Add the chicken and cook until well browned on both sides.
In a separate bowl, mix soup, water, chiles and lime juice and pour into the skillet and heat to a boil.
Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
Stir in the kefir cheese and cook until the mixture is hot and bubbling.
Serve the chicken and sauce with the rice.
Creole Chicken
Stay hungry my friend!