Ingredients:
1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts
1/2 canned whole kernel corn
1 bell peppers
Directions:
Preheat oven to 350.
Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste, as strong as this spice is, you dont want to over do it. Set aside.
Using a non-greased 9″x13″ glass baking dish place the chicken, melted margarine (or butter) and the chicken broth or chicken bullion inside.
Bake for 20 Minutes.
While the chicken is baking for the first 20 minutes, open up the can of corn, core and chop 1 green bell pepper julienne (thin long strips) or to your liking. (corn and green pepper is optional).
Remove from oven. Remove chicken. Add the rice (bell pepper, and corn if desired) in the pan and distribute evenly. Place the chicken breasts back on top. COVER!
Put pan back in the oven.
Bake 40 Minutes.
Take out and enjoy.
Try not to fight over rice.
Servings: 4-6
Time preparation: 25 min.
Time total: 85 min.