Monday, September 22, 2008

Tomato, Basil & Broccoli Chicken

When moving to the chicken Farm in Arkansas, everybody thought it was funny to give me chicken cookbooks & recipes! It turned out being pretty helpful! Here's an easy favorite of ours.

4 skinless, boneless chicken breast halves
salt & pepper (optional)
2 Tbsp margarine or butter
1 pkg (6.9 oz) RICE-A-RONI Chicken flavor
1 tsp. dried basil
2 C. broccoli flowerets
1 med. tomato, seeded, chopped
1 C. (4 oz) shredded mozzarella cheese

1. Sprinkle chicken with salt & pepper, if desired.

2. in large skillet, melt margarine over med-high heat. Add chicken; cook 2 min. on each side or until browned. Remove from skillet; set aside, reserving drippings. Keep warm.

3. In same skillet, saute rice-vermicelli mix in reserved drippings over med heat until vermicelli is golden brown. Stir in 2 1/2 C. water, contents of seasoning packet & basil. Place chicken over rice mixture; bring to a boil over high heat.

4. Cover; reduce heat. Simmer 15 min. Top with broccoli & tomato.

5. Cover; continue to simmer 5 min. or until liquid is absorbed & chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand a few minutes before serving.

* makes 4 servings

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