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Ingredients
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½ cup all-purpose flour
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½ teaspoon Creole seasoning (such as Tony Chachere's)
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1 (16 ounce) package boneless, skinless chicken breast tenders
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1 tablespoon olive oil
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
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¼ cup diced sweet pickles
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2 tablespoons red wine vinegar
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2 tablespoons drained capers
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2 garlic cloves, crushed
Directions
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Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
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Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Tips
If you have concerns that this may be too spicy, there is a mild version of Rotel diced tomatoes and green chiles available.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
242 | Calories |
6g | Fat |
20g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 242 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 64mg | 21% |
Sodium 583mg | 25% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 1g | 5% |
Total Sugars 4g | |
Protein 26g | 51% |
Vitamin C 5mg | 6% |
Calcium 33mg | 3% |
Iron 2mg | 10% |
Potassium 301mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.