Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine or butter
  1              pound  skinless boneless chicken breasts -- cut into 2"-pieces
  1             medium  green pepper -- chopped
  1             medium  onion -- chopped
     1/2      teaspoon  dried oregano leaves -- crushed
     1/2      teaspoon  paprika
     1/4      teaspoon  black pepper
     1/4      teaspoon  ground red pepper
  1                can  stewed tomatoes -- abt. 16 oz.
  1                can  condensed golden corn soup -- abt. 10 3/4 ounces
  1                cup  cooked rice

Preparation:

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. Repeat with remaining chicken. Reduce heat to medium. In same skillet, with remaining 1 tablespoon hot butter, cook green pepper, onion, dried oregano, paprika, black pepper, and red pepper until vegetables are tender-crisp, stirring often. Stir in tomatoes, soup and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with fresh oregano, if desired.

Nutritional Information:

222 Calories (kcal); 2g Total Fat; (7% calories from fat); 29g Protein; 22g Carbohydrate; 66mg Cholesterol; 93mg Sodium