Chicken Breasts With Mozzarella

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces linguine or 8 ounces angel hair pasta
• 1/4 cup butter
• 1/3 cup parmesan cheese
• 4 boneless skinless chicken breast halves
• 2/3 cup italian dressing
• 1/3 cup balsamic vinaigrette
• 2 tablespoons olive oil
• 1 lb broccoli floret, cooked tender-crisp
• 1 large tomato
• 1 -2 cup shredded mozzarella cheese

Recipe

• 1 pour both salad dressings into a zipper bag.
• 2 pierce chicken breasts with fork and place in bag with dressing. shake to coat and marinate at least 30 minutes or up to 4 hours in refrigerator.
• 3 after marinating, with chicken still in bag, carefully flatten breasts slightly with mallet or rolling pin to a uniform thickness so they all cook at the same rate.
• 4 cook pasta according to pkg. directions. drain and mix with butter to coat well. set aside and keep warm.
• 5 while pasta is cooking, heat olive oil in large skillet.
• 6 remove chicken from marinade and discard excess liquid; add chicken to pan and cook 8-10 minutes or just until it is no longer pink in center, turning just once.
• 7 cut tomato in half and then thinly slice halves.
• 8 layer tomatoes over chicken, slightly overlapping slices.
• 9 place broccoli on top of tomatoes and top with mozzarella cheese.
• 10 cover pan and cook on med-low heat until cheese is melted. (if you use a cast iron pan you can put it uncovered in the broiler for 3-5 minutes till cheese is bubbly.).
• 11 add parmesan cheese to pasta and toss to coat.
• 12 plate the pasta and place a breast half on top, using a wide spatula to carefully remove it from the pan with it's toppings.