Ingredients
- 4 chicken breast (marinated halves)
- 2 skim mozzarella cheese (halved)
- 120 ml water
- 90 gr broccoli florets
- 85 gr pkg long (grain)
- 30 gr green onions thinly (sliced)
- 10 ml olive oil
- 1 slice tomato (halved)
Prepare rice pilaf according to package directions, adding green onion the last 5 minutes of cooking. Meanwhile, in a saucepan bring the half 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.
