8 split chicken breasts
1 pkg. wild rice mix
1/4 tsp. seasoned salt
1/4 tsp. butter-flavored salt
1 tsp. minced onion
1/4 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
Paprika

Cook the rice according to package directions, except cook only 3/4 done. Meanwhile, season the chicken lightly with both salts. Place 4 breast halves in a shallow baking dish. Sprinkle generously with onion, Parmesan cheese, parsley and paprika. Place cooked rice over chicken. Place other 4 seasoned chicken breasts on top of rice. Sprinkle with more onion, Parmesan, parsley, and paprika. Cover. Bake in a preheated 325 degree oven for 1 to 1 1/2 hours or until done. 4 to 6 servings.