Kat's Island Chicken
Description
Seasoned chicken breasts and fruit slices are served over rice with a topping of black beans. This delicious, easy dish evokes the Caribbean, and will please the entire family!
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
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1 red bell pepper, diced
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3 (6 4/5 ounce) packages Spanish-style rice mix
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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.