4 skinless, boneless chicken breast halves
1 (10 ounce) package ranch dressing mix
2 yellow onions, cut into 1 inch pieces
2 tablespoons honey
1/4 cup brown sugar
1/4 cup all-purpose flour
1/8 teaspoon dried rosemary
8 bone-in chicken halves
Prepare the Rice according to package directions and add the ranch dressing mix, onions, and honey.
Place chicken in a hot pan, and cook over medium heat until golden brown. Remove from heat, and drain.
Place chicken in a microwave-safe dish. Microwave on high for 2 minutes, stirring chicken often. Remove chicken from dish and place in microwave, stirring often, until completely cooked and no longer pink inside.
Pour the flour into the skillet and allow to melt. Add the rosemary and stir until well blended. Mix the brown sugar mixture with the chicken and fry until heated through.
Lead chicken into a separate medium bowl, stirring frequently, and add flavorful seasoning to the skillet with the chicken. Heat until almost cooked through, flipping over once. Stir chicken into the brown sugar mixture.
Chop chicken fat-side down. Drain fat, tossing with the seasoned flour and seasoning mixture. Serve chicken over the rice, sprinkled with bread crumbs, and drizzled with rosemary as desired.