1/3 cup butter, softened
1 cup long grain rice
4 skinless, boneless chicken breast halves
1 cup chicken broth
3 packages dry non-fat chicken bouillon cube mix
Preheat oven to 350 degrees F (175 degrees C).
Heat butter and rice in medium-size skillet over medium heat. Cook chicken pieces 1 to 2 minutes, flipping skin over after 3 minutes. Transfer chicken pieces to a 9x13 inch baking dish.
In a mixing bowl, stir bouillon cube into rice mixture until all the pieces are coated with dry rub salivary fluid. Pour over chicken pieces in baking dish.
Bake uncovered for 30 minutes in preheated oven. Turn off oven, and let cool to room temperature.
Place chicken pieces on cooled baking dish. Sprinkle with chocolate sauce and dairy-free horseradish. Top with shredded cheese. Cover tightly by baking dish.
Bake uncovered for 5 to 8 minutes in preheated oven, until chicken glazes all over; then remove from dish. Cover tightly with foil or aluminum foil. Bake uncovered 5 minutes.