Marinated Chicken Breasts with Mozzarella and Veggies

Combine the wild rice and long grain brown rice in a bowl, then rinse under cold water until the water runs clear to remove excess starch.

Place the skinned boned chicken breast halves in a shallow dish and pour the Italian dressing over them, ensuring all surfaces are coated evenly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).

Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the dressing, and place the breasts in the hot skillet.

Cook the chicken for 5-6 minutes per side until lightly golden, then transfer to a plate.

Add the rinsed rice mixture and chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.

Return the chicken breasts to the skillet on top of the rice mixture, then reduce heat to medium-low and cover.

Simmer covered for 20-25 minutes until the rice is tender and the liquid is mostly absorbed.

Scatter the broccoli florets and thinly sliced scallions around and over the chicken, then cover and cook for 3-4 minutes until the broccoli is just tender-crisp.

Layer a basil leaf and a thin tomato slice on each chicken breast, then top each with a halved mozzarella slice.

Cover and cook for 2-3 minutes until the mozzarella just begins to melt.

Remove from heat and let rest covered for 2 minutes before serving directly from the skillet or plating individually.