Itailian Chicken and Rice

1 tbsp oil
4 small chicken breast halves
1/2 tsp dried oregano leaves
1 can cream of mushroom soup
1 1/2 cups water
2 cups minute rice (uncooked)
1 cup frozen peas (thawed)
1/3 cup grated parmesan cheese

Heat oil in large skillet and add chicken sprinkled with oregano. Cover and cook 4 minutes on each side or until done. Remove. Add soup and water to skillet. Stir and bring to a boil. Stir in rice, peas and cheese. Top with chicken. Cook on low heat for 5 minutes. Sprinkle with additional cheese and black pepper.