I adapted this from the 1st Three Rivers Cookbook "The Good Taste of Pittsburgh" by Child Health Association of Sewickley, PA. There are 3 of the Three Rivers Cookbooks - they are all excellent.
The original recipe was given to the book by Mrs. William J. Devlin. It was called Lemon Chicken. I adapted it and used lime juice and 1/2 butter 1/2 oil instead of 1/2 cup butter. I made it a bit lighter in flavor and we all loved it.
6 bone-in chicken breasts, with skin - split
2 oz unsalted butter, melted
2 oz olive oil
1/3 cup lime juice, up to 1/2 cup*
1.5 tbsp poultry seasoning
1 pkg rice mix**
In small saucepan, combine butter, olive oil, lime juice and zest and poultry seasoning. Bring to a boil. Turn off.
Preheat oven to 400 degrees F.
Place chicken breasts, bone side up, on a cookie sheet lined with tin foil (or heavy duty foil). Brush with some of the lime juice mixture.
Cook for 25 minutes. Brush with more of the lime juice mixture and baste with some of the pan juices. Place in oven for another 20 minutes.
Broil for the last 5 minutes if you wish to make the chicken a bit browner.
Prepare rice according to package directions. Serve next to chicken using remaining lime juice mixture on both the chicken and the rice. I also served it with some microwaved pea pods with a bit of butter.
Risa's notes:
* The original recipe called for lemon juice. I used lime juice and zest.
** original recipe called for Long Grain & Wild Rice. I used Rice A Roni 4 Cheese.
Serves 4
from Three Rivers Cookbook I
Posted by RisaG 8/9/09
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