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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Start the night right with this mouthwatering dish from our Test Kitchen. Lemon pie filling is the secret ingredient to the moist chickenâs full-flavored sauce. 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 minute® white rice |
1 medium tomato, seeded and chopped |
3 tablespoons minced fresh parsley |
Directions:
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.
2. 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.
3. Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 170°.
4. 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.
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