Spicy Chicken

• 2 Tbsp. margarine or butter
• 1 lb. skinless boneless chicken breasts, cut into 1 1/2-inch pieces
• 1 medium green pepper, chopped (about 3/4 c.)
• 1 medium onion, chopped (about 1/2 c.)
• 1/2 tsp. dried oregano leaves, crushed
• 1/2 tsp. paprika
• 1/4 tsp. black pepper
• 1/4 tsp. ground red pepper (cayenne)
• 1 can (about 16 oz.) stewed tomatoes, cut up
• 1 (10 3/4 oz.) can Campbell's condensed golden corn soup
• 1 c. cooked rice
• fresh oregano sprigs for garnish

1. In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
2. Repeat with remaining chicken.
3. Reduce heat to medium.
4. In same skillet, in remaining 1 tablespoon hot margarine, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often.
5. Stir in tomatoes, soup and rice.
6. Heat to boiling.
7. Return chicken to skillet.
8. Reduce heat to low.
9. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
10. Garnish with fresh oregano if desired.

margarine, chicken breasts, green pepper, onion, oregano, paprika, black pepper, ground red pepper, tomatoes, campbells condensed golden corn soup, rice, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478362 (may not work)