INGREDIENTS
1 | tablespoon butter or margarine |
4 | boneless skinless chicken breasts (about 1 lb) |
Water called for on brown rice package for 1 cup uncooked rice | |
2 | tablespoons Dijon mustard |
1/4 | teaspoon salt |
1/8 | teaspoon pepper |
1 | cup uncooked quick-cooking brown rice |
3 | cups Green Giant Select® frozen broccoli florets, thawed (from 14-oz bag) |
1/2 | cup shredded Cheddar or American cheese (2 oz) |
DIRECTIONS
1. | Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned. |
2. | Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F). |
3. | Sprinkle with cheese; cover and let stand 5 minutes. |
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