White House Kitchen Garden Baked Chicken w/ brown rice and peas

The story behind this recipe is that there is a restaurant nearby that is called "The White House" and they have the best rice I've ever tasted!  So,  I was wanting to make it for dinner tonight, so I googled "White House rice" and this is what came up!   I think it sounds sooo yummy!  Who knew we could eat like the President!?!?

White House Kitchen Garden Baked Chicken With Brown Rice and Peas

For the chicken:
1 chicken cut into pieces
1 cup flour
1 cup bread crumbs
2 eggs beaten
Salt and pepper

Method:
Preheat oven to 400 degrees. wash and pat chicken dry. Lightly sprinkle salt and pepper on all sides of the chicken. Place flour, eggs, and bread crumbs in three separate bowls. Place chicken in bowl of flour and and cover chicken completely, knock off excess flour. Dip chicken in egg, covering completely. finally, roll chicken in bread crumbs and cover completely. Place on baking dish and put in oven for approximately 40 minutes until juices run clear. Stick meat thermometer in and make sure the internal temperature of the largest piece of chicken is at 180 degrees.

Brown Rice
1 1/2 cups brown rice
3 cups water

Method:
Combine rice and water in pot. Cover and bring to a boil. Reduce heat to low. Cook for approximately 40 minutes or until all water is absorbed. Fluff with a fork, add a sprinkle of salt and a tablespoon of butter or olive oil at the end.

Peas
1 pound of peas
2 tablespoons vegetable oil
1 clove chopped garlic (or garlic powder)

Method:
Clean and rinse one pound of peas (use frozen peas if peas are out of season). If snap peas are available, these can be used as well. When chicken and rice are finished cooking, heat a frying pan on med/high heat and add oil and garlic. Just as garlic becomes golden, add peas and cook until warm, approximately 1-2 minutes. Add salt and pepper to taste, remove from heat and serve.

White House Kitchen Garden Salad

Ingredients:
One head of lettuce
2 carrots
half a cucumber
1/3 cup vegetable oil (olive or canola)
1/4 vinegar (red wine, balsamic, or lemon juice)
1 tsp honey
1 tsp mustard (optional)
Salt and pepper to taste

Method:
Wash and chop lettuce and place in a small bowl. Peel and cut carrots and cucumber into bite-size pieces. In a small bowl, place vinegar, honey, mustard, salt, and pepper. Using a whisk, mix vinegar mixture while slowly pouring oil into a bowl. Alternatively, combine all ingredients in a leak-proof container and shake vigorously. Add dressing just before serving.

Serve and enjoy! God Bless America.