4 marinated chicken breasts halves
1 –6 oz. package long grain and wild rice mix
¼ cup thinly sliced green onions with tops
½ cup water
1 cup broccoli florets
2 Tablespoons olive oil
1 medium tomato, halved, and thinly sliced
2 slices mozzarella cheese, cut in half
Prepare rice according to package directions, adding green onions the last 5 minutes.
Meanwhile, in a saucepan, bring water to boiling and add broccoli.
Cook covered for only 3 minutes, or until crisp tender. Drain and set aside. Do not overcook!
In a large non-stick skillet, heat oil and cook chicken breasts over medium heat for 8 – 10 minutes, until no longer pink.
Transfer chicken to broiler proof pan.
Overlap the tomato slices on top of the chicken breasts. Spoon cooked broccoli on top of tomato slices.
Cover each breast with cheese.
Broil 3 – 4 inches from heat for 1 minute, or until cheese is melted and bubbly.
Serve over rice.
Makes 4 servings.
Note –
You can use a bottled marinade of your choice, or simply marinate in Italian salad dressing.
Simply place the chicken in the marinade before you go to bed the night before, or before you head out to work.
