Tuesday, January 12, 2010

Chicken in Lemon & Butter with Rice


Preheat oven to 350 degrees


You will need : Frozen Boneless Skinless Chicken Breasts


Paprika, Ground Black Pepper, Lemon Juice

and a Stick of Margarine.


Place the chicken breasts in a 9 x 12 Glass Pan.

I usually cook 4. You can do 3 -6 in this recipe.

Try to place them pretty side down.


Pour 1/2 Cup of Lemon Juice over them.


Slice the ENTIRE stick of margarine and place on the chicken breasts.


Sprinkle liberally with paprika and pepper.


Place in your preheated oven.

For 30 minutes. Set the timer. It’s easier.

AFTER the timer sounds, take out the pan,

Flip the chicken over; and Sprinkle Liberally with Paprika.

Put it back in the oven for about 25 minutes.

At this point, start the rice to cooking.


Take 1 Cup of White Rice


Pour 2 Cups of Water into a pan that has a lid.


I use simple white rice for this.


You can use Brown Rice, but it TAKES 40- 50 Minutes to cook.

If you roll that way, start Brown Rice when you start the chicken.


The pan should have rice, water and a pat of butter in it.

See the little pat, like you use on toast. Seriously.

(Yes, I had fun with that)

Bring the pot of rice to boiling and then immediately turn it down to simmer for 20 minutes, covered with that lid. When the TIMER goes off for the chicken, your rice should be done too.

After the full cooking time on the chicken,

(55 Minutes)

it looks GORGEOUS… like this…


Serve it on a plate. Seriously.

Take the “Gravy” the margarine and lemon juice created while cooking

and pour some over your rice. Magnificent!



This would be a great dish to serve with one of those steam bags of Green Giant Peas.

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