Lemon-Herb Chicken Dinner

• 2 cups instant white rice, uncooked
• 2 cups frozen peas and carrots
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/2 cup water
• 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 pouch Shake'N Bake Classic Herb & Parmesan Crust Coating Mix
• 4 small boneless skinless chicken breasts (1 lb./450 g)

1. Heat oven to 375F.
2. Combine rice, vegetables, broth and water in 13x9-inch baking dish.
3. Grate enough of the lemon to measure 1 tsp.
4. zest; set aside.
5. Cut lemon into thin slices; arrange evenly over rice mixture.
6. Add lemon zest to coating mix in shaker bag; shake gently to combine.
7. Use to coat chicken; place over lemon slices.
8. Bake 30 min.
9. or until chicken is done (165F).
10. Serve with lemon slices, if desired.

instant white rice, carrots, water, lemon, parmesan crust coating mix, chicken breasts

Taken from www.kraftrecipes.com/recipes/lemon-herb-chicken-dinner-176234.aspx (may not work)