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Ingredients

• lemon CHICKEN WITH tomato parsley rice
• (Adapted from Simple & Delicious magazine)
• 1/3 c. biscuit/baking mix (such as Bisquick)
• 1 tsp. seasoned salt
• 1/2 tsp. pepper
• 4 bone-in chicken breast halves (12 oz. each), skin removed
• 1/4 c. olive oil
• 1 1/3 c. lemon pie filling (I used canned lemon pie filling)
• 1/4 c. fresh squeezed lemon juice
• 1/2 cup water (I used 1/4 c. water because I used the lemon juice)
• 1/3 c. cider vinegar
• Grated rind of 1 lemon (1 Tbsp.)
• 1/4 c. soy sauce (I used 2 tsp. plus water to equal 1/4 c.)
• tomato parsley RICE:
• 2 c. water
• 1 tsp. chicken bouillon granules
• 1/8 tsp. pepper
• 2 c. uncooked instant rice (I used quick cooking brown rice)
• 1 medium tomato, seeded and chopped
• 3 Tbsp. minced fresh parsley
• 3 green onions, sliced
• lemon garlic green beans
• 2 lb. fresh green beans
• Zest of 1 lemon (1 Tbsp.)
• 1 Tbsp. olive oil
• 3 Tbsp. butter
• 2 cloves garlic, minced
• 1/2-1 tsp. crushed red pepper flakes
• salt and pepper to taste

Description

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

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