Ingredients
2 medium onions, finely chopped2 celery ribs, finely chopped1 medium green pepper, diced2 teaspoons canola oil4 boneless skinless chicken breast halves (4 ounces each)1 can (15 ounces) crushed tomatoes1/2 cup reduced-sodium chicken broth1 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon cayenne pepper
Preparation
In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm.
Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.
