2 large boneless, skinless chicken breasts
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter or margarine (1/2 stick)
2 cups boiling water
3 chicken bouillon cubes
1 teaspoon instant onion (or chopped onion, to taste)
1 cup uncooked rice
paprika, for sprinkling

Preheat the oven to 400 F and season the chicken breasts evenly with salt and freshly ground black pepper. Place the butter in a shallow 2-quart baking dish (a 9x-inch dish works well) and melt it in the hot oven. Carefully add the chicken to the dish and bake for 20 minutes. Remove the dish from the oven, transfer the chicken to a plate, and to the melted butter add the boiling water, chicken bouillon cubes, instant onion, and uncooked rice until well combined. Arrange the chicken back in the dish, cover with the rice mixture, and return to the oven to bake for 40 minutes longer, or until the rice is tender and the chicken is fully cooked. Sprinkle with paprika just before serving.