1 6 oz pkg long grain and wild rice pilaf mix

1/4 c green onions -- thinly sliced

1/2 c water

1 c broccoli florets

2 tsp olive oil

4 marinated chicken breast halves

1 med tomato -- halved, thinly slice

2 slices part-skim mozzarella cheese -- halved

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.