Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 375 degree (f) put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated. add the wine. cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil. other herbs such as dill, or oregano could be used instead. coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. slice the remaining half of the lemon into thin rounds and place on top of the chicken. cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c). salt and pepper to taste.

Target recipe: place a cast iron frying pan into an oven and preheat at 350 degrees for 10 minutes. during this time, if the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes. place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides. let sit for at least 5 minutes. cover both sides with pepper, and then coat the chicken breast with the butter, using a brush. place the chicken into the cast iron pan and bake for 35 minutes. to get an even browning, turn the chicken over half way through the baking time. note:if a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.