1 pkg. "Pick of the Chix" chicken
2 eggs, beaten
1 c. Club Cracker crumbs
1 c. Italian salad dressing
4 tbsp. butter, melted
2 bags Success Rice
4 pkg. chicken broth
1/2 c. slivered almonds, toasted
1/2 c. green peas, cooked & drained
1 (2.5 oz.) jar sliced mushrooms, drained
1 (2.5 oz.) jar sliced pimientos, drained
1/4 tsp. tarragon
1/2 tsp. oregano

Dip chicken in eggs, then crumbs, to coat each side. Place chicken skin side up in greased baking pan. Combine salad dressing and butter drizzle over chicken. Bake at 375 degrees for 40 to 50 minutes.

Prepare rice, adding instant broth to the water. Combine almonds, green peas, mushrooms and pimientos. Heat on medium-low until thoroughly warm. Mix herbs into the cooked, drained rice. Add vegetable-almond mixture to rice and toss. Serve chicken on top of rice.