Shared dish made with HEINZ CHEF FRANCISCO Stuffed Green Pepper Soup baked together with rice and chicken breast filets.
Boneless skinless chicken breast, 4-5 oz. each
Ground black pepper
Light olive oil
HEINZ CHEF FRANCISCO Stuffed Green Pepper with Beef Soup
Chicken broth, unsalted
Green onion, thinly sliced
A fry pan using medium-high heat.
The chicken breasts on both sides with the salt and pepper, then sear in the pan using the light olive oil to brown on both sides, but not cooking all the way through. Set aside on a plate.
The seared chicken breasts in a casserole dish so they are lined up, spaced apart a little from each other.
The HEINZ Stuffed Green Pepper with Beef Soup with the chicken broth in a bowl, then pour over the chicken breasts, covering them all over. Move the chicken breasts a little to help settle the rice mix into the pan.
An oven to 350˚F.
The chicken and rice mix in the oven until hot and bubbly, about 35 minutes. Use a thermometer to confirm the chicken is cooked through in the center.
The chicken and rice from the oven once it's baked and hot and sprinkle with the sliced green onion.
One chicken breast with a scoop of the rice mix for each serving.