1 c. finely crushed cracker crumbs
1 tsp. salt
1/2 tsp. pepper
1 (3 to 3 1/2 lb.) chicken, cut up
1 egg, beaten
1/4 c. butter
1 c. water
2 med. tomatoes (chopped)
2 tbsp. chopped green pepper
3 c. hot cooked rice

Combine first 3 ingredients, stirring well; set aside.

Rinse chicken with cold water and pat dry. Dip chicken in egg and dredge in cracker crumb mixture. Melt butter in large skillet. Add chicken and cook over medium heat 10 minutes, turning to brown on all sides. Add water; Cover and simmer 30 minutes. Remove chicken from skillet and keep warm. Reserve pan drippings.

Add tomatoes and green pepper to pan drippings; cook over medium heat 3 minutes. Stir in rice and mix well. Spoon rice mixture in center of a serving platter; arrange chicken pieces on rice. Garnish with parsley. 4 to 6 servings.