Chicken Grillades – Serves 6

1˝-2 lbs. chicken breast
3 Tbsp. canola oil
2 Tbsp. flour
˝ cup chopped onion
˝ cup chopped celery
Ľ cups chopped bell pepper
2 cloves minced garlic
˝ tsp. salt
Ľ tsp. pepper
Ľ tsp. thyme
2 cups low-sodium chicken broth
1 (16-oz.) can petite diced stewed tomatoes
1 Tbsp. tomato paste

1. In a large skillet, brown the chicken in 1 tablespoon of the oil until it is just cooked through.

2. Remove chicken from skillet and add in remaining oil and flour to make a roux.

3. Stir the roux over medium heat until it is light brown. Add in the onion, celery and bell pepper. Sauté for three to four minutes.

4. Stir in the garlic, chicken broth and seasonings and stir until smooth.

5. Pour in the stewed tomatoes and tomato paste and bring to a simmer.

6. Fold in the chicken and reduce the heat to low. Cover and simmer for one hour, stirring occasionally to prevent it from sticking. Serve with grits, rice or quinoa.