Lemon Chicken with Rice Recipe

By lewolfe50

Start the night right with this mouth-watering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken’s full-flavored sauce.

Ingredients

• TOMATO PARSLEY RICE:
• 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
• 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

Preparation

Step 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.

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. 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.