Marinated Chicken Breasts with Mozzarella
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
rice pilaf
mix |
* |
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
water
|
|
| 1 | cup |
broccoli florets
|
|
| 2 | teaspoons |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
marinated |
|
| 1 | medium |
tomatoes
halved, sliced |
|
| 2 | slices |
mozzarella cheese
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
rice pilaf
mix |
* |
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
water
|
|
| 237 | ml |
broccoli florets
|
|
| 1E+1 | ml |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
marinated |
|
| 1 | medium |
tomatoes
halved, sliced |
|
| 2 | slices |
mozzarella cheese
halved |
*
|
Directions
Prepare rice pilaf according to package directions, adding green onion the last 5 minutes of cooking.
Meanwhile, in a saucepan bring the ½ cup water to boiling and add broccoli florets.
Cook, covered, for 3 minutes or until crisp-tender; drain and set aside.
In a large, cast-iron skillet heat oil and cook chicken breasts over medium heat for 8 to 10 minutes or until 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 to 4 inches from the heat for 1 minute or until cheese is melted and bubbly.
Serve on hot rice pilaf.
