How to make it

  • 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.
  • In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-inch baking dish.
  • In a small bowl, combine the pie filling, water, vinegar (lemon juice and zest, if using) and soy sauce; pour over chicken.
  • Bake, uncovered, @ 375 degrees for 40-45 minutes or until chicken juices run clear.
  • In a large saucepan, bring the water, bouillon and pepper to a boil.
  • Stir in the rice, tomato (green onion, if using) and parsley.* Cover and remove from the heat; let stand for 5 minutes.
  • Fluff with a fork. Serve with chicken.
  • Yield: 4 servings.
  • * Since I used brown rice, I cooked the rice first, then stirred in the tomato, parsley and green onion after the rice was done, 1-2 minutes before serving.
  • Blanch green beans in salted water until bright green and tender crisp, about 2 minutes (I steamed them).
  • Shock in ice water to stop the cooking process.
  • Heat a large skillet; add olive oil and butter and stir until butter melts.
  • Add garlic and red pepper flakes; saute until fragrant, about 30 seconds.
  • Add beans; saute until coated in butter and heated through, about 5 minutes. Stir in lemon zest and season with salt and pepper to taste
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