I have four children raninging in age from 1 year to six. This reciepe has been well received by all four children and my husband, as well as my folks and my in laws. It has a nice lemony flavor without being overpowering. This reciepe also happens to be gluten free.
2Prepare Rice according to package directions, except substituting 2 cups water and 1/4 cup lemon juice for the 2 and 1/4 cups water listed on each package. I make two boxes of rice when I make this reciepe, so i use 4 cups of water and 1/2 cup of lemon juice.
3Place 6 chicken breasts in 9x13 inch baking pan. Sprinkle lemon pepper, black pepper, garlic salt and greek seasoning over chicken breasts. Cut butter into tablespoon-sized slices and place around the baking dish. Place one pat of butter on each chicken breast. Save 2T butter for the rice. Pour remaining two cups lemon juice over chicken breasts. Cover with aluminum foil. Place in oven. Bake for 45 minutes or until done, turning breasts over once halfway thru cooking.
4Slice chicken breasts into strips. Place on plate on a bed of rice and serve.
5I have reserved a cup of the lemon and butter broth to make a sauce with. This also seems to go over well. Heat the cup (or two) of liquid in a saucepan on the stove. Mix 1 tablespoon cornstarch and 1/4 cup water together until smooth. Pour water mixture into bubbling lemon mixture while stirring with a whisk. Mix until sauce thickens. Will have a gravy-like consistancy. Top chicken and rice with a couple teaspoons of sauce for a "fancy" treat.