Jim's Cuban Chicken and Yellow Rice

Turn oven to 350°.  Using a 10" cast iron frying pan, heat 3 tablespoons of good quality olive oil.  Rinse 3 chicken breast halves (about 1+ lb) in water and season on one side with seasoned salt, such as Lowery's.  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 seasonings.  Stir with a wooden spoon for 30 seconds to one minute, 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 for a few seconds.  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.