Shelly's Recipe

SWISS-TOPPED CHICKEN BREASTS

Category: Chicken

4 (4-oz) boneless skinless chicken breast halves
1/2 cup Italian salad dressing
1 (6-oz) pkg long grain and wild rice mix
1 cup shredded carrots
1 cup broccoli florets, coarsely chopped
2 (3/4-oz) slices 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 pkg , 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 chicken breasts.