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

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)