Preheat oven to 350°.
Using a 10" cast iron frying pan, heat 3 tablespoons of good quality olive oil.
Season 3 chicken breast halves (about 1+ lb) on one side with seasoned salt, such as Lowery's and sprinkle Italian seasoned bread crumbs over the chicken, coating on both sides.
When the oil is hot, place the chicken in the pan, salted side down.
Fry uncovered for 3-4 minutes or until the chicken is well browned.
Turn and do the same for the other side.
Don?t worry if it isn't quite cooked, since it will bake for a while more.
Remove the chicken pieces and reduce the heat.
Add one 5 oz package of yellow rice (I use Vigo or Mahatma) and enclosed seasonings.
Stir with a wooden spoon until the rice begins to brown, (usually 5 to 7 minutes) letting the seasonings and rice pick up the remaining oil and slightly fry the rice.
Add 1 2/3 cups of warm water and stir briskly, mixing the crusty leftovers from the frying process with the rice and water, bring to a boil and let it simmer for a minute.
Remove from heat, place chicken pieces on top of rice and cover with ovenproof lid. Bake for 25 minutes. Remove from oven and let stand for a few minutes before serving.
Use a stainless steel frying pan or a casserole dish, and extend the baking time for 7-10 minutes. This can be cooked on top of the stove, but it takes longer.
If you want to use a casserole dish, place the dish in the oven during preheating.
Brown the rice according to the above directions and add the water.
Bring the mix to a boil and transfer to the warm baking dish, placing the chicken pieces on top of the rice mixture. Heat in the oven for about 30 minutes before uncovering to see if all of the water has been absorbed.
The
baking time and/or temperature may have to be adjusted to compensate
for variations in ovens.