| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(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 |
ts |
Olive oil |
| 4 |
|
Marinated chicken breast halves |
| 1 |
md |
Tomato; halved, thinly slice |
| 2 |
sl |
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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