Print Options

 
 
 Print
Lemon Chicken with Rice Recipe

Lemon Chicken with Rice Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:4 servings

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

  • 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 13-in. x 9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken.
  • 3. Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 170°.
  • 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. 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.