Juanita'S Quick Mexican Chicken

• 1 to 1 1/2 lb. whole chicken breasts, deboned and seasoned with salt and pepper
• 1 to 2 Tbsp. avocado, peanut or vegetable oil
• 1 Rice-A-Roni Spanish rice mix
• 1 (14 1/2 oz.) can chopped chili style tomatoes, undrained
• 1 (6 oz.) can sliced black olives, drained
• 1/2 pkg. frozen corn
• 1 green bell pepper, chopped
• sour cream
• lettuce

1. Follow directions on Rice-A-Roni box to prepare rice, but substitute chili-style tomatoes for recipe on box.
2. Meanwhile, while rice is cooking, slice chicken thinly into strips about 3 inches long.
3. Saute strips in a 10-inch saute pan or wok with oil until golden brown.
4. Don't crowd the pan.
5. Saute the chicken in batches, if necessary.
6. Use a slotted spoon to remove to a platter and keep warm in a 200u0b0 oven.

chicken breasts, avocado, rice mix, chili style tomatoes, black olives, frozen corn, green bell pepper, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400626 (may not work)