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May 2, 2011

Lemon Chicken with Rice


Lemon chicken with rice

1/3 cup biscuit/baking mix
1 tsp seasoned salt
½ tsp pepper
4 bone-in chicken breast halves, skin removed OR 4 boneless skinless chicken breast
¼ cup EVOO
1 1/3 cups lemon pie filling
½ cup water
1/3 cup cider vinegar
¼ cup soy sauce


In a large resealable plastic bag, combine the biscuit mix, seasoned salt, & pepper. Add chicken, one piece at a time, and shake to coat.

In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9 baking dish. In a small bowl, combine the pie filling, water, vinegar & soy sauce; pour over chicken. Bake, uncovered, at 375 for 40-45 minutes or until thermometer reads 170.

This mean was delicious. It tasted a lot like a Chinese dish. Next time I think I will dice up the chicken to make a more traditional Chinese dish. 
So good!

*Tip*
Instead of cooking it for 40 minutes in the oven, I kept it browning on the stove longer & then just put it in the oven for 20 minutes.

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