Jim's Chicken & Rice Special...Source: Jim Mixson

This recipe works well with split chicken breasts.  You can use any cut you
desire.

Basting sauce
1/4 C soy sauce
2 T water
2 T dry sherry
1 t sugar
1/8 t ground ginger
Combine all above in a small sauce pan.  Bring to a gentle boil for 1 minute
and save for later.
Rice
1 3/4 C dry rice (use wild rice for a variation)
2 1/2 C water
1 t salt
1 T butter
Cook rice until done in rice cooker or saucepan.
Chicken
4 fryer breast halves, about 2 1/4 - 2 1/2 pounds
Coat with olive oil.  Season with Montreal Steak seasoning or equivalent.
Broil until done.  Start with skin side down for about 15 minutes.  Baste
with above sauce after 10.  Turn and broil 5 minutes, then baste again.  
Baste again when almost done.
Finalize
Rice from above
Chicken from above
8 oz water chestnuts
3 oz french fried onion
1/8 lb. butter
In a rectangular baking dish, combine cooked rice, water chestnuts, 1/2 of 
french fried onions.  Spread evenly after mixing and place chicken breasts
on top.  Sprinkle remaining french fried onion rings on top and evenly pour
melted butter and remaining basting sauce on top of this.  Cover with foil 
and place in oven at 350 °F for 20 minutes.  Serve with a green 
vegetable. Serves 4.
Variations:  
     Grill or smoke the meat.
     Use boneless breasts, about 1 1/2 pounds.
     Use boneless pork (best grilled), about 1 1/4 pounds.
     Use chow mein noodles instead of french fried onions; add 1/2 C chopped
         onion (sauteed) to final mixture.