Peppercorn Baked Chicken with Parmesan and Lemon Rice

Heat oven to 400°F.

Set chicken breasts in a single layer in a casserole dish. Pour over the NEW YORK PEPPERCORN SAUCE and ½ cup of the chicken stock. Bake uncovered, for about 40-60 minutes depending on thickness of chicken. Once the internal temperature of the chicken has reached 165°F, sprinkle the Parmesan over top to let it melt.

Meanwhile, set a small pot over medium-high heat. Add the butter to melt. Add the rice and the garlic and stir until all of the rice is coated in butter and is starting to turn translucent, about 90 seconds. Add 2 ½ cups chicken stock (or according to rice package directions), increase heat to high and bring to a boil. Once boiling, lower heat to low, cover the pot with a lid and simmer for 15 minutes. Remove from heat and let stand with lid on, for 10 minutes. Fluff the rice with a fork and stir in the lemon zest, and parsley.

Serve the rice and chicken with steamed or roasted green vegetables, pouring sauce over the rice.