Tangy Chicken and Rice

• 1 -2 lb boneless skinless chicken breast, cut into bite sized chunks
• 14 cup butter or 14 cup margarine
• 14 cup store bought chicken marinade (I use Chevetta's)
• 1 teaspoon lemon pepper, spice
• 2 cups cooked rice (more can be used but you may have to increase spices)

1. Melt butter in a large frying pan over medium to high heat.
2. Saute chicken until cooked through 15 minute.
3. Add marinade, and lemon pepper.
4. Cook 1-2 minutes to mesh the flavors.
5. Add hot cooked rice and mix well.
6. Lower heat to medium low and cook stirring frequently until the rice soaks up all the liquid and flavor.
7. Serve immediately.

chicken, butter, chicken marinade, lemon pepper, rice

Taken from www.food.com/recipe/tangy-chicken-and-rice-177050 (may not work)