| 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
<taillon@access.mountain.net> on Aug 14, 1997
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