Lemon Basil Chicken with Rice

4 (4 oz.) boneless skinless chicken breast halves
1 1/2 cups hot water
1 1/2 cups uncooked instant white rice
2 tablespoons margarine
1 tablespoon lemon juice
1 teaspoon dried basil leaves
1/4 teaspoon salt

Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of chicken breast halves with paprika. Add chicken to skillet; immediately reduce heat to medium-high. Cover; cook 4 minutes.
Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 minutes.
Turn chicken; cover and cook an additional 4 to 5 minutes or until no longer pink in center. Remove chicken from skillet; place on serving platter. Cover to keep warm.
In same hot skillet, combine margarine, lemon juice, basil and salt; mix well. If necessary, return to heat to melt margarine.
Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mixture over chicken.