2 whole chicken breasts, halved
1/3 c. flour
2 tsp. salt, divided
1/4 tsp. pepper
1/3 c. oil
1 c. orange juice
1 tbsp. grated orange rind
1/2 c. minced onion
1/4 c. butter, cut in pieces
2 tbsp. chopped pecans
2 tbsp. chopped pimento
1 tbsp. lemon juice
1 1/2 c. uncooked instant rice

Rinse dry chicken. Combine flour, 1 teaspoon salt, and pepper. Coat chicken on all sides with flour mixture. Heat oil in large skillet over medium heat. Add chicken. Brown well. In an 8 x 8 x 2 inch baking dish, combine water, orange juice, orange rind, onion, butter, pecans, pimento, and lemon juice. Add rice and remaining 1 teaspoon salt. Stir to mix well. Place chicken breasts, skin side up, in a single layer over the rice mixture. Cover with foil. Bake for 35 minutes at 350 degrees. Uncover and bake 15 minutes more or until chicken is fork tender.