Marinated Chicken Breasts with Mozzarella

This recipe is geared toward partially prepared foods but you can marinate your own chicken breast and use whatever rice you have on hand.

1 6 oz package long grain and wild rice pilaf mix

2 green onions, thinly sliced

1/2 cup water

1 broccoli flowerets

4 Italian-style or butter garlic marinated boneless chicken breast halves

2 tsp olive oil

1 medium tomato, halved and thinly sliced

2 slices part-skim mozzarella cheese, halved (3 oz)

Prepare rice according to package directions, adding green onions for the last 5 mins of cooking. In a saucepan bring the water to boiling; add broccoli. Cover and cook for 3 minutes or until crisp-tender; drain and set aside.

In a large broilerproof skillet cook chicken breast halves in hot olive oil over medium heat 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Overlap halved tomato lices on top of chicken breasts. Spoon cooked broccoli over tomato slices; cover each with a half-slice of cheese. Broil chicken 3-4 inches from heat for 1 min or until cheese is melted and bubbly. Serve over hot rice.

Baked Rice Pudding

This is one of my favs. I like to double it (use a 9x13 pan) and eat it for breakfast for several days--yum!

3 eggs, beaten

1 1/2 c milk

1/3 c sugar

1 tsp vanilla

1 c cooked rice

Beat first four ingredients, but do not make foamy. Stir in cooked rice. Pour into 1.5 qt baking dish. Sprinkle cinnamon or nutmeg on top. Place baking dish in a larger dish and fill larger dish with 1 inch of boiling water. Bake for 45-55 mins at 325 degrees or until a knife inserted near the center comes out clean.