Tomato, Basil & Broccoli Chicken

By Sharon-2

Ingredients

• 4 boneless, skinless chicken breast halves
• Salt and Black pepper
• 2 T Margarine or butter
• 1 package (6.9 oz) Rice-A Roni Chicken Flavor
• 1 tsp dried basil leaves
• 2 cups broccoli florets
• 1 medium tomato, seeded, chopped
• 1 cup shredded mozzarella cheese

Preparation

Step 1

1. Sprinkle Chicken with salt and pepper, if desired.
2. In large skillet, melt margarine over medium-high heat. Add chicken; cook 2 minutes 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 medium heat until vermicelli is golden brown. Stir in 2 1/2 cups water, special seasonings and basil. Place chicken over rice mixture; bring to a boil over high heat.
4. Cover; reduce heat. Simmer 15 minutes. Top with broccoli and tomato.
5. Cover; continue to simmer 5 minutes or until liquid is absorbed and chicken is no longer pink in center. Sprinkle with cheese. Cover; let stand a few minutes before serving.