4 skinless, boneless chicken breasts
1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this creole sauce 3 minutes longer, stirring often.
3. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the creole sauce over the chicken.
4. Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Makes 4 servings. Amount per serving:
Calories 226
Protein 30.2g
Total Fat 5g
Sodium 1027mg
Cholesterol 68mg
Carbohydrates 12.7g
Fiber 3.5g