9 oz. Green Giant Harvest Fresh Broccoli Spears (or fresh broccoli or asparagus)
2 whole chicken breasts, skinned, boned, halved
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/4 c. butter
8 oz. can pineapple rings (sliced), drained
4 oz. (4 slices) Monterey Jack cheese

Cook broccoli as directed. Set aside.

Place 1 chicken breast half, boned side up, between 2 pieces plastic wrap. Pound chicken until about 1/4 inch thick. Remove wrap. Repeat with remaining chicken breasts.

In shallow pan, combine flour, salt and pepper. Coat chicken with flour mixture.

In large skillet, melt butter; saute chicken 10 to 12 minutes or until no longer pink, turning once.

Place pineapple ring on each chicken piece; top each with 1/4 of broccoli and a cheese slice. Cover 1 minute and allow cheese to melt.