Juanita'S Quick Mexican Chicken - cooking recipe

Ingredients

1 to 1 1/2 lb. whole chicken breasts, deboned and seasoned with salt and pepper
1 to 2 Tbsp. avocado, peanut or vegetable oil
1 Rice-A-Roni Spanish rice mix
1 (14 1/2 oz.) can chopped chili style tomatoes, undrained
1 (6 oz.) can sliced black olives, drained
1/2 pkg. frozen corn
1 green bell pepper, chopped
sour cream
lettuce

Preparation

Follow directions on Rice-A-Roni box to prepare rice, but substitute chili-style tomatoes for recipe on box.
Meanwhile, while rice is cooking, slice chicken thinly into strips about 3 inches long.
Saute strips in a 10-inch saute pan or wok with oil until golden brown.
Don't crowd the pan.
Saute the chicken in batches, if necessary.
Use a slotted spoon to remove to a platter and keep warm in a 200\u00b0 oven.