Lemon Pepper Chicken and Rice Recipe

Ingredients
<br>- 3 (14.5 ounce) cans chicken broth
<br>- 1 ¾ cups uncooked white rice
<br>- 1 tablespoon paprika
<br>- 2 teaspoons lemon pepper
<br>- 4  bone-in chicken breast halves, with skin
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C).
<br>step 2: Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth.  Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
<br>step 3: Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.
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Ingredients
- 3 (14.5 ounce) cans chicken broth
- 1 ¾ cups uncooked white rice
- 1 tablespoon paprika
- 2 teaspoons lemon pepper
- 4 bone-in chicken breast halves, with skin

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
step 3: Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.

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