Marinated Chicken Breasts with Mozzarella Recipe
Ingredients
| 1 6-oz. pkg. long-grain and wild rice pilaf mix | ||
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| 4 Italian-style or butter-garlic marinated boneless chicken breast halves | ||
| Olive oil | 2 Teaspoon | |
| Tomato | 1 Medium, thinly sliced | |
| Mozzarella cheese slice | 2 , halved | |
Directions
1. Prepare rice according to package directions, adding green onions the last 5 minutes of cooking. In a saucepan bring 1/2 cup water to boiling; add broccoli. Cook, covered, 3 minutes or till crisp-tender; drain and set aside.
2. In a large cast-iron skillet cook chicken breasts in hot oil over medium heat 8 to 10 minutes or till no longer pink, turning once. Overlap halved tomato slices atop chicken breasts. Spoon cooked broccoli atop tomato slices; cover each with a half-slice of cheese. Broil chicken 3 to 4 inches from heat 1 minute or till cheese is melted and bubbly.
2. In a large cast-iron skillet cook chicken breasts in hot oil over medium heat 8 to 10 minutes or till no longer pink, turning once. Overlap halved tomato slices atop chicken breasts. Spoon cooked broccoli atop tomato slices; cover each with a half-slice of cheese. Broil chicken 3 to 4 inches from heat 1 minute or till cheese is melted and bubbly.
Chef
