Sunday Dinner Idea: Panhandle Pepperoni Chicken

Panhandle Pepperoni Chicken (Campbell's Kitchen)
Panhandle Pepperoni Chicken (Campbell’s Kitchen)

Picante sauce adds just the right amount of spice to this easy-to-make skillet dish loaded with chicken, pepperoni, green pepper and mozzarella cheese…served over rice, it’s an absolutely yummy dinner!

What You’ll Need
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)

How to Make It
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.

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