Ingredients
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4 -6 chicken breasts
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1/4 cup vegetable oil (approximately)
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/3 teaspoon garlic salt
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2 chicken bouillon cubes
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1 3/4 cups water
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1/3 cup chopped onion
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1 teaspoon parsley flakes
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1/2 bay leaf
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2/3 teaspoon salt
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3/4 cup long grain rice
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10 drops food coloring (for appearence only)
Instructions
- Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
- Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
- Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
- Bake uncovered at 350 degrees for 30 minutes.
- In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
- Bring just to a boil.
- Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
- Place chicken on top of rice with meaty side down this time and cover tightly with foil.
- Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!