Italian Hasselback Chicken
Lemon Rice Pilaf and Steamed Broccoli
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 (8-oz) pkg sliced mozzarella cheese
- 3 Roma tomatoes, thinly sliced
- 1 (1-oz) pkg fresh basil
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cut slits in top of each chicken breast at ½-inch intervals, cutting about three-fourths of the way through each breast.
- Cut cheese slices and tomato slices to fit in slits in chicken. Arrange cheese, tomatoes, and basil leaves in slits in each chicken breast.
- Place chicken on a foil-lined rimmed baking sheet. Season lightly with salt and pepper; drizzle with oil. Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 2 Tbsp butter
- 2 cups long-grain white rice
- 1 (32-oz) carton chicken broth
- 1½ tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 (12-oz) pkg frozen broccoli florets
Side Dish Instructions
- Melt butter in a large saucepan over medium heat; add rice, and sauté 1 minute. Stir in broth, lemon zest, and juice.
- Bring to a boil, cover, reduce heat, and simmer 18 to 20 minutes or until rice is tender.
- Steam broccoli according to package directions; season with salt and pepper to taste.
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