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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.