kat's island chicken

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium glass baking dish.
• 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.
• 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.
• 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.