Lemon Pepper Chicken Breasts on a Bed of Rice

El Bistro's Note:

A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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
• 1/2 canned whole kernel corn
• 1 bell pepper

Directions:

1. Preheat oven to 350.
2. Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste, as strong as this spice is, you dont want to over do it. Set aside.
3. Using a non-greased 9"x13" glass baking dish place the chicken, melted margarine (or butter) and the chicken broth or chicken bullion inside.
4. Bake for 20 Minutes.
5. While the chicken is baking for the first 20 minutes, open up the can of corn, core and chop 1 green bell pepper julienne (thin long strips) or to your liking. (corn and green pepper is optional).
6. Remove from oven. Remove chicken. Add the rice (bell pepper, and corn if desired) in the pan and distribute evenly. Place the chicken breasts back on top. COVER!
7. Put pan back in the oven.
8. Bake 40 Minutes.
9. Take out and enjoy.
10. Try not to fight over rice.

Reviews

[evewitch]

This turned out ok, but not great. Boneless chicken DOES NOT need to cook for this long. It was very dry. I had to put the rice back in the hot (but off) oven to stand for a bit after cooking, because it was slightly underdone in spots and there was too much liquid left. Letting it sit did help things. I used the green pepper and a whole 14.5 oz can of corn (it seemed silly to open the can and use only half). The rice was good, but needed a good amount of salt at the table. That could have been because I used homemade chicken stock so it had less salt than canned. I also figured out that Archer Farms brand lemon pepper really doesn't taste very lemony.

[TRAYCEE_AGUILAR]

Very very good! : )

i did change it up a bit. I used chicken stock instead of bouilion because that's all I had on hand. Also, I did not use lemon pepper, instead, I got 4 boneless/skinless breasts, cut them into long strips, squeezed the juice from 4 large lemons, and added finely ground black pepper and garlic powder to taste. I marinated the chicken for 1 hour.
this made it exceptional because when I combined the chicken and rice together, the rice had a wonderful lemony, peppery zing.

excellent recipe idea. This ones a keeper. Thank you so much

[RobinOHNCTXUK]

Nice and easy. I did add some chopped onion when I added the rice to the liquid... chicken was very tender and good, the rice wasn't quite done, but still good.