2 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch ground black pepper
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon lemon zest
1 cup milk
1 cup cooked rice
Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a small dish or bowl. Drizzle the oil and Worcestershire sauce over the breasts. Place the dry mustard all over, then sprinkle with pepper and ginger. Season with salt and white pepper.
Bake in preheated oven 25 minutes or until chicken is cooked through and juices run clear. Put rice in the pan and bake 15 minutes longer, or until rice is cooked. Remove from oven and sprinkle with lemon zest. Serve chicken breasts with rice.