Italian Chicken with Broccoli

3 cups loose-pack frozen cut broccoli or Italian-style mixed vegetables
4 boneless skinless chicken breast halves (1 lb.)
2 Tbsp. mayonnaise
1/3 cup fine dry Italian-seasoned bread crumbs
3 Tbsp. grated Parmesan cheese
1/8 tsp paprika

In Large Colander, rinse vegetables with warm water to thaw slightly.  Place veggies in the 1-3/4 quart section of the Stack Cooker.

Fold chicken pieces in half; secure with wooden toothpicks.  Brush chicken on all sides with mayonnaise.  Combine bread crumbs and grated cheese.  Roll chicken in crumb mixture, coating generously.  Arrange chicken pieces in three quart section of Stack Cooker, with the thickest portions toward the edge of the dish.  Sprinkle chicken with paprika and any remaining crumbs.

Stack, cover and cook for approximately 15 minutes, or until thickest piece of chicken is cooked through, tender and no longer pink.  

Serve each piece of chicken on a bed of broccoli or Italian vegetables.

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