|
This easy stovetop meal features marinated chicken breasts atop a mixture of rice, carrots and broccoli.
Preparation Time:
35 min.
Cooking Time:
25 min.
Servings: 4 servings
 |
|
|
| 4 |
|
(4-ounce) boneless skinless chicken breast halves
|
| 1/2 |
|
cup fat free Italian salad dressing
|
| 1 |
|
(6-ounce) package long grain and wild rice mix
|
| 1 |
|
cup shredded carrots
|
| 1 |
|
cup broccoli florets, coarsely chopped
|
| 2 |
|
(3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese, cut in half |
Place chicken breasts into medium bowl; pour Italian dressing over chicken. Turn chicken several times to coat. Refrigerate, turning occasionally, for at least 30 minutes.
Meanwhile, cook rice according to package directions, stirring in carrots and broccoli during last 5 minutes. Keep warm.
Drain chicken;
discard marinade. Place chicken into 10-inch nonstick skillet. Cook over medium heat, turning once, until juices run clear and chicken is no longer pink (10 to 11 minutes). Top each chicken breast with 1 cheese half. Cover; continue cooking until cheese begins to melt (1 to 2 minutes).
Place rice mixture onto serving platter. Top with cheese-topped chicken breasts.
TIP:
Shredded carrots can be purchased in the produce section of most supermarkets.
| 1 serving |
| Calories |
340 |
| Fat |
6 g |
| Cholesterol |
75 mg |
| Sodium |
1180 mg |
| Carbohydrate |
40 g |
| Dietary Fiber |
3 g |
| Protein |
33 g |
13947 Copyright © 2007 Land O'Lakes
|
