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Lemon Chicken with Rice

 Lemon Chicken with Rice
Start the night right with this mouthwatering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken’s full-flavored sauce.—Taste of Home Test Kitchen
4 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 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
  • TOMATO PARSLEY RICE:
  • 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

Directions

  • 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 13-in. x 9-in. baking dish. In a small bowl, combine
  • the pie filling, water, vinegar and soy sauce; pour over chicken.

2 of 2

Lemon Chicken with Rice (continued)

Directions (continued)

  • Bake, uncovered, at 375° for 40-45 minutes or until a meat
  • thermometer reads 170°.
  • 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.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1 cup rice equals 969 calories, 28 g fat (6 g saturated fat), 269 mg cholesterol, 1,850 mg sodium, 109 g carbohydrate, 2 g fiber, 67 g protein.