Creole Poached Chicken Breasts Ww

2 teaspoons olive oil

2 onions -- chopped

1 green bell pepper -- seeded and chopped

1 celery stalk -- chopped

1/2 carrot -- peeled and chopped

14 1/2 ounces stewed tomatoes

1/2 cup low-sodium chicken broth

2 tablespoons chopped parsley

1 teaspoon ground thyme

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

16 ounces skinless boneless chicken breast halves

or one 4-ounce fillet per serving

Chicken breasts are stewed/poached in basic seasonings kicked up a notch with fresh thyme and cayenne pepper. Allow about 25 minutes to get the meal on the table.

1. Wash the chicken and pat dry with paper towels.

2. In a large nonstick skillet, heat the oil. Saute the onions, bell pepper, celery and carrot until tender, 4-5 minutes. Stir in the tomatoes, chicken broth, parsley, thyme, salt and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, about 8-10 minutes.

3. Using a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, about 4-5 minutes. Spoon the sauce over the chicken and serve.

Makes 4 servings. EACH 182 calories (22% from fat), 4 grams fat (1 gram sat. fat), 16 grams carbohydrate, 22 grams protein, 541 mg sodium, 49 mg cholesterol, 82 mg calcium, 5 grams fiber

Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman 1/99.