This is my adaptation of a recipe my best friend found in a Cajun recipe book some years ago. All ingredients are approximate since I don't really measure them closely.
Portion size3 servings
Credits :Diane Johnston
red hot sauce
halved or in thirds
Cook rice according to package directions. (Can use brown or white rice of any variety you like). Mix together the red sauce, mustard, garlic and spices. While rice is simmering (about 20 minutes for white rice), fry bacon. When bacon is cooked but not too crisp, remove and keep the bacon fat in the frying pan. Add a bit of vegetable oil if there is not a lot of bacon fat, maybe 1 or 2 tablespoons. Brown the chicken breasts in the bacon fat. Pour the sauce over the chicken and return the bacon to the pan. Mix it all together, loosely cover and turn the heat down low to simmer. This doesn't make a lot of sauce but you can add a bit of water to the mixture to fill it out a bit. Drizzle a bit of sauce over the rice when serving. Options: Can also make this with shrimp or scallops. I have also used chicken thighs. This isn't a very low-cal/fat recipe though you can reduce the fat by not adding any oil to the bacon fat. You can also make this without bacon at all, and just use a tablespoon or so of vegetable oil with which to saute the chicken. Add a bit more water to the sauce in that case.