Caribbean Chicken over Rice
If you follow me on Swanky Kitchen, you might recall a recent blog I did on Strawberry Salsa. One of the ingredients was Catalina salad dressing. And if you’re like me, you had to buy a new bottle and now have some left in the refrigerator.
This tasty Caribbean Chicken will be the perfect recipe to finish off that Catalina dressing!
Even better, it will only take a few minutes to throw together.
I’ve been making this lovely dish since the late nineties when my writers group published a cookbook full of our best time-saving recipes. Caribbean Chicken fits the bill perfectly. Tangy, filling, and oh, so, delicious, you’ll think you’re on an exotic island with swaying palm trees, an endless blue sky, and the ocean rolling over the beach!
Ingredients
- 6 - 8 boneless, skinless chicken breasts
- 1/2 regular size bottle of Catalina salad dressing
- 1 pkg Lipton Onion Soup Mix
- 1 small can pineapple chunks
- 1 red pepper, diced
- 1 green pepper, diced
- 3 cups cooked rice
Instructions
- Mix dressing, soup mix and 1/2 of the pineapple juice in a small bowl. In large casserole dish, add chicken breasts and cover with juice and peppers.
- Cover and bake at 350 degrees for 45 minutes.
- Turn chicken and cover with sauce again, Add pineapple chunks.
- Return to oven and bake for another 15 minutes.
- Serve over rice.
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About Me
I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.
(Read more on the About Me page.)
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