Lemon Chicken With Rice

  1. 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.
  2. 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.
  3. Bake, uncovered, at 375u0b0 for 40-45 minutes or until a thermometer reads 170u0b0.
  4. 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)

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