Chicken Breasts With Mozzarella

Ingredients

• 8 ounces linguine or 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

Directions

1. 1

   Pour both salad dressings into a zipper bag.

2. 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. 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. 4

   Cook pasta according to pkg. directions. Drain and mix with butter to coat well. Set aside and keep warm.

5. 5

   While pasta is cooking, heat olive oil in large skillet.

6. 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. 7

   Cut tomato in half and then thinly slice halves.

8. 8

   Layer tomatoes over chicken, slightly overlapping slices.

9. 9

   Place broccoli on top of tomatoes and top with mozzarella cheese.

10. 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. 11

    Add parmesan cheese to pasta and toss to coat.

12. 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.