Spicy Pepper Jack Chicken

I made this for tonight's dinner and it's not only easy - it's great tasting and fairly low in carbs. I cooked this in my little convection oven and it turned out beautifully. We had it with steamed green beans and brown rice.

Spicy Pepper Jack Chicken

4 to 6 chicken breast halves, boneless and skinless
1 to 2 cups bell pepper, cut into strips or chopped into large pieces
1 can cream of mushroom, celery, or chicken soup or homemade equivalent
1/4 cup heavy cream
1/4 cup water
4 ounces pepper jack cheese, shredded
Seasonings to taste (I used garlic, pepper, and some chili powder)

Bake the chicken and bell pepper at 325 to 350 for 25 minutes or until the chicken juices run just slightly pink then remove and drain any grease from the pan. Mix the soup, cream, water, cheese, and spices in a bowl and pour over chicken pieces. Return the chicken to the oven and bake about 10 minutes. Remove from oven and top with a few tablespoons of chunky salsa and serve.

If you don't have heavy cream on hand, don't buy it just for this. Instead, use a little milk and water or half and half and milk. The sauce will be a little thinner but it will still be tasty.

To lower the carb count, use a homemade water/cream based soup rather than a store bought soup since those tend to be fairly high in carbs.