You are here: Home » Recipes » Chicken Jambalaya Chicken Jambalaya Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients Cooking spray1 cup fat-free, low-sodium chicken broth1 cup dry white wine (regular or nonalcoholic)1 large onion, chopped1 medium green bell pepper, chopped2 medium ribs of celery, chopped1/4 cup snipped fresh parsley1/2 teaspoon dried basil, crumbled1/2 teaspoon dried thyme, crumbled1 large dried bay leaf1/4 teaspoon red hot-pepper sauce1 (14.5-ounce) can no-salt-added diced tomatoes, undrained1 cup uncooked rice1/2 cup cubed lower-sodium, low-fat ham4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded Instructions Preheat the oven to 350 F. Lightly spray a 13 x 9 x 2-inch glass baking dish or 2-quart glass casserole dish with cooking spray. In a medium saucepan, stir together the broth, wine, onion, bell pepper, celery, parsley, basil, thyme, bay leaf, and hot-pepper sauce. Bring to a boil over medium-high heat, stirring occasionally. Remove from the heat. In the baking dish, stir together the tomatoes with liquid, rice, and ham. Place the chicken on top. Pour the hot broth mixture over all. Bake, covered, for 45 to 55 minutes, or until the chicken is no longer pink in the center and the rice is tender. Discard the bay leaf. Reprinted from The New American Heart Association Cookbook, 8th Edition by American Heart Association. Copyright © 2010 by American Heart Association. Published by Clarkson Potter, a division of Random House, Inc.