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Hi...
I made this a few nights ago for dinner. It was delicious! The chicken was very tender and juicy. I didn't make the rice mixture (but will try it someday). I had lots of veggies in the fridge, so I stir fried instead. Yummy!!!
Enjoy!
hugs,
peg
Swiss-Topped Chicken Breasts
Servings: 4 servings
Ingredients:
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.
Recipe source: Our Kitchen Table yahoo group, submitted by Lillian
I made this a few nights ago for dinner. It was delicious! The chicken was very tender and juicy. I didn't make the rice mixture (but will try it someday). I had lots of veggies in the fridge, so I stir fried instead. Yummy!!!
Enjoy!
hugs,
peg
Swiss-Topped Chicken Breasts
Servings: 4 servings
Ingredients:
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.
Recipe source: Our Kitchen Table yahoo group, submitted by Lillian