2 whole chicken breasts, cut in half or 4 split chicken breasts
1/3 c. all-purpose flour
2 tsp. salt
1/4 tsp. ground white pepper
1/3 c. vegetable oil
1 c. water
1/2 c. orange juice
1 tbsp. orange rind, grated
1/2 c. onion, minced
1/4 c. butter, cut into pieces
2 tbsp. pecans, chopped
2 tbsp. pimento, chopped
1 tbsp. lemon juice
1 1/2 c. instant rice (uncooked)

Rinse chicken and pat dry with paper towels. Combine flour, 1 teaspoon salt and pepper. Coat chicken pieces on all sides with flour mixture. Heat oil in a large skillet over medium heat. Add chicken and brown on all sides. 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, skin side up, in a single layer over rice mixture. Cover pan with foil.

Bake in a preheated 350°F oven for 35 minutes. Uncover and continue to bake for 15 minutes or until fork can be inserted into the chicken with ease.