Chicken with Creole Cabbage
|Skinned boned chicken breast halves||16 Ounce (4 Pieces Each Weighing 4 Ounce)|
|Black pepper||1⁄4 Teaspoon|
|Butter flavored cooking spray||1|
|Coarsely chopped cabbage||3 Cup (48 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce with onion, celery, green pepper||15 Ounce (1 Can)|
Sprinkle chicken with salt and 1/4 teaspoon black pepper.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken, and cook 3 to 5 minutes on each side or until browned.
Remove chicken from skillet.
Add cabbage and remaining 6 ingredients to skillet; stir well.
Place chicken over cabbage mixture.
Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is done and cabbage is tender, stirring occasionally.