Recipe Friday: Pineapple Chicken & Rice

This week: Pineapple Chicken & Rice

1 lb. boneless skinless chicken breasts, cut into strips, or chicken tenders
2 cups instant white rice, uncooked
2 cans (8 oz. each) pineapple chunks in juice, undrained
2 cups chicken broth
1/2 cup chopped green pepper
1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Preheat oven to 400°F.

Mix rice, pineapple with juice, broth and green peppers and pour into a 13x9-inch baking dish.

In a large plastic bag or bowl, mix corn flake crumbs, flour, salt, paprika, garlic and onion powders. Coat chicken and lay on top of rice.

Bake 30 minutes or until chicken is cooked through.

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