Category: Poultry

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 436

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  Prep Time:

  Total Time:

  Serves: makes 4 servings

4 skinless, boneless chicken breast halves
2 Tbsp. honey
1/2 tsp. salt
1/2 tsp. dry mustard
1 1/4 tsp. paprika
1 Tbsp. lemon juice
1 tsp. dried tarragon leaves
4 Tbsp. melted butter
3 cups cold water
1/2 tsp. salt
1 1/2 cups rice

1. Rinse chicken breasts. Pat dry. Place in a baking dish.

2. Combine honey, salt, dry mustard, paprika, lemon juice, dried tarragon leaves and melted butter. Brush both sides of chicken breasts generously with glaze.

3. Bake at 375 deg for 10 minutes. brush again on both sides with glaze.

4. Bake 10 minutes turn again and brush with glaze.

5. Bake 5 minutes or until chicken is no longer pink. (Make a small incision in thickest part of breast.)

6. In the meantime, in heavy, medium-sized saucepan with tight-fitting cover, combine water with rice, and salt.

7. Bring to boiling, uncovered.

8. Reduce heat. Simmer, covered, 15 to 20 minutes, or until rice is tender and water is absorbed. Fluff with fork.

9. Place rice on platter. Place chicken on top of rice. Serve hot.

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