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!
Ingredients
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 pepper, cut into 1-inch pieces (about 1 cup)
1.25 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)
1 pound skinless, boneless chicken breast halves (about 4 breast halves)
1 cup Pace® Picante Sauce
1 teaspoon Italian seasoning, crushed
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1.25 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)
Instructions
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.
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.
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.
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 absolu...
Directions
Print
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.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.
Ingredients
1 tablespoon olive oil1 pound skinless, boneless chicken breast halves (about 4 breast halves)1 cup Pace® Picante Sauce1 teaspoon Italian seasoning, crushed1 medium green pepper, cut into 1-inch pieces (about 1 cup)1.25 ounces chopped pepperoni (about 1/3 cup)4 tablespoons shredded part skim mozzarella cheese for garnish1 cup regular long grain white rice, cooked according to package directions (about 3 cups)
Low FODMAP Chicken Parm Meatballs
Our recipe for Low FODMAP Chicken Parm Mea...
Glazed Salsa Verde Chicken Wings
Tired of Buffalo wings? Make our Salsa V...
Orange Chicken & Vegetable Stir-Fry...
Orange marmalade and soy sauce season an u...
Instant Pot® Chicken Noodle Soup
Our recipe for Instant Pot® Chicken Noodl...