Lemon Chicken With Rice
- 1/3 cup biscuit/baking mix
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 4 bone-in chicken breast halves (12 ounces each), skin removed
- 1/4 cup olive oil
- 1-1/3 cups lemon pie filling
- 1/2 cup water
- 1/3 cup cider vinegar
- 1/4 cup soy sauce
- 2 cups water
- 1 teaspoon chicken bouillon granules
- 1/8 teaspoon pepper
- 2 cups uncooked instant rice
- 1 medium tomato, seeded and chopped
- 3 tablespoons minced fresh parsley
- In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat.
- In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken.
- Bake, uncovered, at 375u0b0 for 40-45 minutes or until a thermometer reads 170u0b0.
- In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.
biscuitbaking mix, salt, pepper, chicken, olive oil, lemon pie filling, water, cider vinegar, soy sauce, water, chicken bouillon granules, pepper, rice, tomato, fresh parsley
Taken from www.tasteofhome.com/recipes/lemon-chicken-with-rice/ (may not work)