1/2 cup crisco
2 1/2 pounds chicken breasts — skinned
1/3 cup flour
2 teaspoons salt
1 package frozen peas
1 cup regular rice
2 teaspoons salt
1 teaspoon basil
2 cups hot water
1 large onion — sliced
Preheat oven to 350 degrees. Thaw peas. Shake chicken in bag with flour and salt; brown in Crisco. Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top. Cover with foil. Bake 40 minutes, then uncover and bake 20 minutes.
Source: Nutridata Software Corp.
Mastercook formatted/busted by Martha Hicks 6/98