LEMON CHICKEN WITH RICE

Lemon Chicken with Rice image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

Previous Next

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

Steps:

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 13x9-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 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.

Nutrition Facts : Calories 969 calories, Fat 28g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 1850mg sodium, Carbohydrate 109g carbohydrate (58g sugars, Fiber 2g fiber), Protein 67g protein.