Ingredients

• 1 Tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 cup chili sauce (about 9 ounces)
• 1 green bell pepper, diced
• 2 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon dried parsley
• 1/4 teaspoon cayenne pepper

Directions

1. Wash hands with soap and water.
2. Heat a skillet over medium high heat (350 °F in an electric skillet). Add the oil and chicken and cook until it is not pink inside after cutting.
3. Reduce heat to medium (300 °F in an electric skillet).
4. Add the tomatoes with juice and the rest of the ingredients.
5. Bring mixture to a boil; reduce heat to low. Cover skillet and simmer for 10 to 15 minutes. Serve hot.
6. Refrigerate leftovers within 2 hours.

Notes:

• Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
• No chili sauce? Make your own sauce by mixing these ingredients:
  • 1 can (8 ounces) tomato sauce
  • 1 Tablespoon vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon chili powder