Marinated Chicken Breasts with Mozzarella
|Long grain and wild rice pilaf mix||6 Ounce|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (Use 2)|
|Broccoli flowerets||1 Cup (16 tbs)|
|Butter garlic marinated boneless chicken breast halves/Italian-style marinated boneless chicken breast halves||4|
|Olive oil||2 Teaspoon|
|Tomato||1 Medium, halved and thinly sliced|
|Part skim mozzarella cheese slice||3 Ounce, halved (Use 2 Slices)|
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.