Marinated Chicken with Mozzarella

When I started this blog in September, my intention was mainly to blog about baked goods... and that is definitely still my primary focus because baking is my true passion in the kitchen. But I also enjoy cooking. During the first couple months of blogging, my baking increased drastically... and as a result I found myself cooking less homemade meals. This year I'm working on balancing both cooking and baking, so that's why you're seeing a few more savory posts sprinkled into the mix. I love trying new recipes, and my objective for this blog is still the same - to share with you the great things that I try out in my kitchen.

This dish was a great find. The meal came together with such ease and was delicious! That's two thumbs up for this working gal. Not to mention it's a pretty well balanced meal. I'm going to make sure we incorporate this dinner in our regular rotation. Try it out, and I think you'll do the same. :)

Ingredients
Yields 4 servings
1 (6 oz) package long grain and wild rice pilaf mix
2 green onions, thinly sliced
1/2 cup water
1 cup broccoli florets
2 tsp olive oil
4 thin sliced boneless chicken breast halves, marinated in lite Italian dressing
1 medium tomato, halved and thinly sliced
3-4 slices mozzarella cheese, halved

Directions
Prepare rice according to package directions, adding green onions for the last 5 minutes of cooking.

In a small saucepan, bring water to a boil; add broccoli. Cover and cook for 3 minutes or until crisp-tender, drain and set aside.

In a large skillet, heat oil over medium high heat. Add chicken and cook 8-10 minutes or until chicken is no longer pink, turning once. Overlap tomato slices on top of chicken. Spoon broccoli over tomato slices, and cover broccoli with a half-slice of cheese (I used 2 half slices on larger pieces of chicken). Cover skillet and crank heat up a little higher to melt cheese.

Serve over rice.

Source: Borders at Home Simple Meals