LEMON CHICKEN

1 tsp. dried thym leaves
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. garlic powder
1/3 cup lemon juice
1 pound skinless, boneless chicken breasts
1 cup regular, uncooked rice

Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.

When thawed, preheat oven to 450 degrees.

Arrange chicken in an 8x8x2 inch baking dish that has been sprayed with PAM. Pour marinade over chicken.

Bake for 20 minutes.

Turn chicken over and baste it. Bake 15-20 minutes more or until chicken is tender and no longer pink when pricked with a fork.

Prepare rice according to package directions. Serve chicken over rice.

Makes 4 servings