Lemon Chicken with Tomato Parsley Rice and Lemon Garlic Green Beans
From hopscotch 14 years ago
- 60 minutes to make
- Serves 4
The surprise is in the puddin, and I am not kidding! I also agree with Paula Deen, LOVE MY FAT, and the more the merrier. Don't you wish the government would stay out of our lard and fats. Bunny's Warm Oven gives you a free for all in this recipe.
Ingredients
- lemon CHICKEN WITH tomato parsley rice shopping list
- (Adapted from Simple & Delicious magazine) shopping list
- 1/3 c. biscuit/baking mix (such as Bisquick) shopping list
- 1 tsp. seasoned salt shopping list
- 1/2 tsp. pepper shopping list
- 4 bone-in chicken breast halves (12 oz. each), skin removed shopping list
- 1/4 c. olive oil shopping list
- 1 1/3 c. lemon pie filling (I used canned lemon pie filling) shopping list
- 1/4 c. fresh squeezed lemon juice shopping list
- 1/2 cup water (I used 1/4 c. water because I used the lemon juice) shopping list
- 1/3 c. cider vinegar shopping list
- Grated rind of 1 lemon (1 Tbsp.) shopping list
- 1/4 c. soy sauce (I used 2 tsp. plus water to equal 1/4 c.) shopping list
- tomato parsley RICE: shopping list
- 2 c. water shopping list
- 1 tsp. chicken bouillon granules shopping list
- 1/8 tsp. pepper shopping list
- 2 c. uncooked instant rice (I used quick cooking brown rice) shopping list
- 1 medium tomato, seeded and chopped shopping list
- 3 Tbsp. minced fresh parsley shopping list
- 3 green onions, sliced shopping list
- lemon garlic green beans shopping list
- 2 lb. fresh green beans shopping list
- Zest of 1 lemon (1 Tbsp.) shopping list
- 1 Tbsp. olive oil shopping list
- 3 Tbsp. butter shopping list
- 2 cloves garlic, minced shopping list
- 1/2-1 tsp. crushed red pepper flakes shopping list
- salt and pepper to taste shopping list
How to make it
- LEMON CHICKEN
- 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.
- TOMATO PARSLEY RICE
- 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.
- LEMON GARLIC GREEN BEANS
- 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
- url: https://sites.google.com/site/bunnyswarmoven/lemon-chicken-with-tomato-parsley-rice-and-lemongarlic-green-beans
People Who Like This Dish 2
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