Instructions: Arrange chicken in one layer, skin side up, in buttered baking dish.

Brush with some melted butter; sprinkle generously with salt, pepper, paprika. Brown in 400 degree oven for 30 minutes, brushing often with melted butter. Cook rice in 2 tablespoons butter; stir frequently for even golden-brown color. Add chicken broth, oregano and salt; bring to boil. Cover tightly and cook over low heat until all water is absorbed, about 25 minutes. During the last 5 minutes, stir in parsley.

For Chicken Sauce: Combine tomato sauce, mushrooms, onions, bay leaf and oregano. Pour over chicken; cover dish tightly with foil. Reduce temperature to 350 degrees and bake 15 to 20 minutes, or until done.

Serve chicken over hot rice. 4 servings.

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