Sunday Dinner Recipe: Panhandle Pepperoni Chicken

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
1 pound skinless, boneless chicken breast halves (about 4 breast halves)
1 cup Pace® Picante Sauce
1 teaspoon Italian seasoning, crushed
1 medium green bell pepper, cut into 1-inch pieces (about 1 cup)
1 1/4 ounces chopped pepperoni (about 1/3 cup)
4 tablespoons shredded part skim 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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SOURCE: Campbell’s Kitchen

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