APRON AND PANS - LEMON PEPPER CHICKEN BREASTS
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
Preparation
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 bouillon). 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.
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
Preparation
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 bouillon). 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.
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