Kat'S Island Chicken

Name: Kat'S Island Chicken
Ingredients: 8 skinless, boneless chicken breast halves; paprika to taste; seasoned salt to taste; ground black pepper to taste; 1 fresh pineapple - peeled, cored and cubed; 1 orange, sliced; 1 lemon, sliced; 1 red bell pepper, diced; 3 (6.8 ounce) packages Spanish-style rice mix; 2 (11 ounce) cans black bean soup, undiluted

10 ingredients

4 steps

Ingredients

8 skinless, boneless chicken breast halves
paprika to taste
seasoned salt to taste
ground black pepper to taste
1 fresh pineapple - peeled, cored and cubed
1 orange, sliced
1 lemon, sliced
1 red bell pepper, diced
3 (6.8 ounce) packages Spanish-style rice mix
2 (11 ounce) cans black bean soup, undiluted

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
2

Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
3

Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
4

While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.