Eating healthier!

Chicken and Rice with Fire-roasted red bell peppers

One of my family's all time favorites, this chicken recipe is a doubles as comfort food but at a much lower caloric rate. The red peppers lend a nice flavor and visual appeal.
 
2 pounds boneless skinless chicken breast
1 can reduced fat cream of chicken soup
1 can lowfat milk
1 cup rice, uncooked (I like the parboiled variety)
1/3 cup fire roasted red bell peppers

2 tbsp extra virgin olive oil
1 tsp rosemary, crushed
1/4 tsp salt
1/8 tsp black pepper
nonstick cooking spray



Season chicken breast with salt and pepper then place in olive oil over medium high heat till golden on each side. Place rice, milk and soup in medium size bowl and stir well. Pour into a casserole dish or 13 x 9 pan sprayed with nonstick spray. Sprinkle in fire roasted red pepper. Place chicken breasts on top of rice mixture. Take the rosemary and put in blender on high until chopped well or chop coarsely with a knife. Sprinkle rosemary over the entire casserole. Seal well with foil and place in a preheated 400 degree oven. Cook for 25 minutes then remove foil and place back in oven for about 10 minutes. Goes well with a garden salad.

Yield 3-4 servings