6 skinless, boneless chicken breast halves
1 tbsp water
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dried minced onion
salt and pepper to taste
1 bunch fresh broccoli, cut into 1/2 inch cubes
1 (10 ounce) package frozen chopped spinach, thawed
1 (24 ounce) can honey roasted corn kernels
1 cup shredded mozzarella cheese
Preheat grill or broiler.
Place chicken breasts on the grill or broiler pan. Place oil in a large skillet over medium heat. Heat the water in the skillet 2 to 3 minutes, stirring frequently, to approximately 3 to 4 inches deep; remove chicken from oil and place in the skillet. Cook until tender.
The Worcestershire sauce, red pepper flakes, lemon juice, garlic powder and onion salt is thoroughly mixed and stirred in. Add chicken breasts to the sauce and stir until well coated. Transfer chicken to the oven.
In the same skillet, heat vegetable oil over medium heat. Saute chicken breasts until golden, about 5 minutes. Pour chicken into a large baking dish. Sprinkle with broccoli and scatter with cheese.
Remove chicken breasts from oven, cool just outside of cooking temperature and slice into 1 inch slices.