6 skinless, boneless chicken breast halves
1 cup granulated sugar
1/2 teaspoon salt
1 cup water
3 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon dried black peppercorn
1 cup Italian rice
Beater chicken breasts in large skillet until cooked through, and browned. Drain on paper towels; put skin side down, and place on large semi-preparated baking sheet. Sprinkle with remaining sugar, salt, water, and olive oil.
Bake in preheated oven for 45 minutes, turning breasts occasionally, until no longer moist and juices run clear.
Meanwhile, in a large saucepan over medium-high heat, cook chicken in olive oil until light brown, 15 minutes. Drain on paper towels; stir in lemon juice and peppercorn. Add rice.
Bake chicken in preheated oven for 1 hour, or until rice is tender - rice should still be inside cooked breast. (Note: Roasted breast side will keep cooking, but will not absorb the juices from this recipe.)