Marinated Chicken Breasts With Mozzarella
- Reviews 1
Ready In: 3 hrs 25 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup bottled clear Italian salad dressing (such as Newman's Own)
- 1 1⁄3 cups fat-free chicken broth
- 1⁄3 cup wild rice
- 1⁄3 cup long grain brown rice
- 1 cup broccoli floret, coarsely chopped
- 1⁄4 cup scallion, thinly sliced
- 2 teaspoons extra virgin olive oil
- 8 -10 large fresh basil leaves
- 1 large tomatoes, thinly sliced
- 2 slices part-skim mozzarella cheese, halved
Directions
- Put chicken in a ziptop bag and add dressing.
- Marinate in refrigerator 2-6 hours, turning bag occasionally to coat.
- In a medium saucepan, bring broth to a boil.
- Add uncooked rice.
- Return to boil; reduce heat.
- Cover and simmer 40 minutes.
- Stir broccoli and scallions into rice.
- Cover and simmer about 5 minutes or until rice is tender and most of the liquid is absorbed.
- Meanwhile, drain chicken, discarding marinade.
- In a nonstick ovenproof skillet, heat oil over medium heat.
- Add chicken; cook 10 minutes, turning once, or until no longer pink at centers.
- Heat broiler.
- Lay basil leaves on breast halves in skillet.
- Arrange tomato slices over basil leaves, overlapping as necessary.
- Top each with a half-slice of cheese.
- Broil 3-4 inches from heat about 1 minutes or until cheese is melted.
- Serve with rice and broccoli.
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