Ingredients
1/3 cup biscuit/baking mix1 teaspoon seasoned salt1/2 teaspoon pepper4 bone-in chicken breast halves (12 ounces each), skin removed1/4 cup olive oil1-1/3 cups lemon pie filling1/2 cup water1/3 cup cider vinegar1/4 cup soy sauceTOMATO PARSLEY RICE:2 cups water1 teaspoon chicken bouillon granules1/8 teaspoon pepper2 cups uncooked instant rice1 medium tomato, seeded and chopped3 tablespoons minced fresh parsley
Preparation
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-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken.
Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°.
In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.
