Prepare rice pilaf according to package directions, adding green onion the last 5 minutes of cooking. Meanwhile, in a saucepan bring the 1/2 cup water to boiling and add broccoli florets. Cook, covered, for 3 minutes or till crisp-tender; drain and set aside. In a large, cast-iron skillet heat oil and cook chicken breasts over medium heat for 8-10 minutes or till no longer pink, turning once. Overlap the halved tomato slices on top of tomato slices and cover each with a half-slice of mozzarella. Broil the chicken breasts 3-4 inches from the heat for 1 minute or till cheese is melted and bubbly. Serve on hot rice pilaf. Recipe by: Better Homes and Gardens - Sept. 97 Posted to MC-Recipe Digest V1 #743 by The Taillons
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4|
|Calories from Fat: 55 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 145.8mg||45 %|
|Sodium 251.9mg||9 %|
|Potassium 811.1mg||21 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 35.3g|
|Protein 61.8g||88 %|
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Calories per serving: 467
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