| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | 6 oz long grain and wild | |
| rice pilaf mix | ||
| 1/4 | c | Green onions, thinly sliced |
| 1/2 | c | Water |
| 1 | c | Broccoli florets |
| 2 | t | Olive oil |
| 4 | Marinated chicken breast | |
| halves | ||
| 1 | Tomato, halved thinly slice | |
| 2 | Part-skim mozzarella cheese | |
| halved |
INSTRUCTIONS
Prepare rice pilaf according to package directions, adding green onion the last 5 minutes of cooking. Meanwhile, in a saucepan bring the 1/2 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 <[email protected]> on Aug 14, 1997
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