Island Chicken Name: Ashley Kennedy Base: Macdill AFB Recipe: Preheat oven to 375 degrees. Lightly grease a medium glass baking dish. Place the chicken breast in the prepared baking dish and season with paprika,season salt and pepper. Arrange a can of sliced pineapples, one orange sliced, one lemon sliced and one red bell pepper diced around the chicken, reserving a few slices for each serving. Bake chicken uncovered 20 minutes in the preheated oven. Turn season again with paprika,season salt and pepper and continue baking 10 minutes or until chicken juices run clear. While chicken is baking prepare the Spanish rice according to package directions and heat two 11 oz.cans of undiluted blackbean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice and topped with a few spoonfuls blackbean soup. Arrange the reserved uncooked fruit and pepper slices around the rice. All done!