Rice a Roni Jalapeno Chicken Skillet (Tracy's)

• 5 chicken breasts
• 1 (10 ounce) boxchicken and garlic Rice-A-Roni
• 2 tablespoons butter
• 2 cups water
• 12 cup stubbs chicken marinade
• 14 cup canned jalapeno slices
• 1 teaspoon fresh ground pepper

1. Marinade chicken breasts in 1/2 C Stubbs marinade in a gallon size bag for at least 30 minutes.
2. Saute rice from mix on medium in a skillet with butter until golden brown; approximately 3-5 minutes.
3. Pour in 2 Celsius water and the 1/2 c marinade from the chicken, along with jalapeno slices to taste.
4. I put in about 10; this does not make it spicy, but adds good flavor.
5. Twist in some pepper.
6. Stir and bring to a boil.
7. Add the chicken breasts, cover, reduce heat to simmer.
8. Cook for about 30 minutes, checking the chicken temperature and stirring on occasion .
9. .
10. .
11. should be about 180 degrees.
12. The rice will be more of a soupy consistency than you are used to, but not mushy.

chicken breasts, boxchicken, butter, water, chicken marinade, jalapeno slices, fresh ground pepper

Taken from www.food.com/recipe/rice-a-roni-jalapeno-chicken-skillet-tracys-525371 (may not work)