Cooking Directions

• 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 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)