BIG EASY CHICKEN CREOLE

1/2 C. chopped onion
1/2 C. chopped green bell pepper
4 skinless split bone-in chicken breasts (about 2 1/2 lb.)
1 1/2 tsp. Creole seasoning
Salt to taste
1 (14 1/2 oz.) can Mexican style tomatoes
2 T. minced fresh parsley

Place onion and bell pepper in a 2-cup glass measure; cover with
vented plastic wrap. Microwave on high 4 minutes; set aside.

With a sharp knife, make 3 or 4 parallel slashes in each piece of chicken.
Rub with Creole Seasoning and salt, spreading seasonings into slashes.
Place chicken, meat side down, in a 2-quart rectangular glass dish. Cover
with wax paper and microwave on HIGH 5 minutes.

Turn chicken pieces over, re-cover and microwave on high. Stir onions
into tomato mixture and pour over chicken; re-cover. Microwave on HIGH
5 minutes or until an instant-read thermometer inserted in thickest part of
breast registers 170ºF.

Sprinkle with parsley.

Serve over rice.

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