Panhandle Pepperoni Chicken

By amberwherley

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 1 cup Pace® Picante Sauce
• 1 teaspoon Italian seasoning, crushed
• 1 medium green pepper, cut into 1-inch pieces (about 1 cup)
• 1/3 cup chopped pepperoni
• Shredded mozzarella cheese for garnish
• 1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from campbellkitchen.com

Preparation

Step 1

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside.
2.Stir the picante sauce, Italian seasoning, green pepper and pepperoni in the skillet and heat to a boil. Return chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with the cheese and serve with the rice.