Marinated chicken breasts with mozzarella
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (6 oz) long grain and wild rice pilaf mix |
| ¼ | cup | Green onions; thinly sliced |
| ½ | cup | Water |
| 1 | cup | Broccoli florets |
| 2 | teaspoons | Olive oil |
| 4 | Marinated chicken breast halves | |
| 1 | medium | Tomato; halved, thinly slice |
| 2 | slices | Part-skim mozzarella cheese; halved |
Directions
Prepare rice pilaf according to package directions, adding green onion the last 5 minutes of cooking. Meanwhile, in a saucepan bring the ½ cup water to boiling and add broccoli florets. Cook, covered, for 3 minutes or till crisp-tender; drain and set aside.
In a large, cast-iron skillet heat oil and cook chicken breasts over medium heat for 8-10 minutes or till no longer pink, turning once. Overlap the halved tomato slices on top of tomato slices and cover each with a half-slice of mozzarella.
Broil the chicken breasts 3-4 inches from the heat for 1 minute or till cheese is melted and bubbly. Serve on hot rice pilaf.
Recipe by: Better Homes and Gardens - Sept. '97 Posted to MC-Recipe Digest V1 #743 by The Taillons <taillon@...> on Aug 14, 1997