Lemon Pepper Chicken Breasts on a Bed of Rice
At a Glance
- Total
- 1 hr 15 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Baked
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lemon Pepper Chicken Breasts on a Bed of Rice brings together 1 cup long grain white rice, 14 ounces chicken broth, 5 tablespoons mccormick california style lemon pepper in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 4 servings.
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Equipment
9x13-inch glass baking dish, foil, oven
Ingredients
- 1 cup long grain white rice
- 14 ounces chicken broth
- 5 tablespoons mccormick california style lemon pepper
- 1/2 cup of melted margarine
- 4 boneless skinless chicken breasts, thin sliced or tenderloins only
Instructions
Preheat oven to 350.
Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
Bake for 30 Minutes.
Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
Put pan back in the oven.
Bake 30 Minutes.
Remove from oven, and place chicken back inside.
Cook for another 15 minutes.
This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.
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