Slice green onions, mince garlic clove. Separate broccoli into florets. Cook rice, making 3 cups.

Heat oil in an oven proof saute pan and saute garlic and onions until fragrant but not browned. Remove from pan and reserve. Brown chicken on both sides in same pan. Sprinkle chicken with garlic and onion, marjoram, salt and pepper. Place pan in 400 degree oven and bake about 20 to 30 minutes until chicken is no longer pink inside. Mound rice in center of a large serving platter. Place chicken around edge of rice and keep warm. Add 1/4 cup water and broccoli to saute pan. Cover and cook until broccoli is just tender. Scatter broccoli around chicken. Mix cornstarch into chicken broth and add to saute pan. Bring to a boil, stirring, and cook until thickened. Turn off heat and stir in yogurt. Do not boil or sauce will curdle. Spoon some of sauce over chicken and serve remainder at the table.

This delicious recipe was created by Cheryl Munnecke as an entry in the Pillsbury Bake-Off.