1 cup chopped green & red (sweet) bell peppers
½ cup butter or margarine
½ - 1 cup chopped onion
1 tblsp Killer Whale Creole Dip Mix (unprepared)
two 14-½ oz cans diced tomatoes, undrained
2 - 4 boneless, skinless chicken breasts
Preheat oven to 350 degrees. Rinse chicken and place in a 13x9x2” baking pan. Sprinkle on tblsp. Of Killer Whale Creole Dip Mix over chicken breasts. Distribute celery, peppers, and onions evenly over chicken breasts. Pour 2 cans of diced tomatoes over all and top with water. Cover with foil and bake approximately 1&½ hours or until chicken is cooked and fork tender. Serve over white rice. * Some like it HOT - in that case you can use up to 2 tblsp of Killer Whale Creole Dip Mix on chicken. This dish can be prepared the night before and baked the following day. Refrigerate until time to bake.