Swiss Melt Chicken the Editors of Publications International, Ltd.
Swiss Melt Chicken
Makes 4 servings
|1||tablespoon olive oil|
|1/4||cup minced onion|
|1||clove garlic, minced|
|4||boneless skinless chicken breasts|
|1||package (about 6 ounces) long grain and wild rice|
|1-2/3||cups chicken broth|
|1||cup sliced mushrooms|
|1/2||cup chopped green bell pepper|
|1/2||cup chopped red bell pepper|
|4||slices Swiss cheese|
- Heat oil in large skillet over medium heat. Add onion and garlic; cook and stir 2 minutes or until onions are soft. Add chicken; cook 5 to 7 minutes until light brown, turning once. Add rice, contents of seasoning packet and broth. Bring to a boil. Cover; simmer 20 minutes or until rice is done.
- Stir in mushrooms and bell peppers. Cook, covered, 5 to 8 minutes or until chicken is no longer pink in center.
- Place cheese over chicken; remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Season to taste.
|Total Fat||17 g|
|Calories from Fat||25 %|
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