1bag(16-ounces) vegetable blend (I always buy a blend that includes broccoli)
1jar(4-ounces) diced pimientos
1cupshredded cheddar cheese
1/2-cuppart skim shredded mozzarella cheese
chopped fresh parsley, for garnish
Instructions
Lightly pound chicken just enough to even it out; do not pound it thin.
Heat olive oil over medium-high heat.
Add chicken and season with salt and pepper.
Cover and cook 5 to 6 minutes *on each side*, or until browned.
Remove chicken from skillet and set aside.
Add water and frozen vegetables to skillet; bring to a boil.
Lower to a simmer and cover; cook 3 minutes.
Add chicken back to skillet.
Stir in diced pimientos and sprinkle cheese over chicken and vegetables.
Cover and cook over medium heat for 5 minutes or until cheese is melted and chicken is cooked thoroughly (Internal temperature of 165 degrees F or 75 degrees C).