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
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
Reviews
We really enjoyed the chicken. Our store didn't have lemon pie filling, so I substituted lemon curd instead. It was very good!!!
I made the rice dish with peas instead of tomatoes due to personal preferences. It was okay, but nothing special.I do not understand why there is so much soy sauce in this recipe. It destroyed any yellow/lemon colour for the dish. It was an icky brown colour that turned almost black in the oven. It still tasted good, thankfully, but wasn't eye-appealing.I used chicken breasts so the time was cut down significantly. Next time I will use less soy sauce to try and keep a better colour.The flavour on the chicken was very good.
This was a great meal. I pre-mixed the sauce the night before so the flavors could have a chance to sit together. This cut the prep time & made the meal to die for!
I made just the chicken part, it was pretty good, although I don't know if I'd spend almost $3 for the lemon filling again.
No comment left
No comment left
This was very tasty! And the rice was good to go with it. Adding it to our family monthly favorites list.
No comment left
No comment left