Rice-stuffed Chicken

Description
Makes 6 servings

Ingredients

 * 6 boneless, skinless chicken breast halves (about 2¼ pounds) pounded to ¼-inch thickness
 * ½ teaspoon ground black pepper
 * 3 cups cooked rice (cooked without salt or fat)
 * 1 x 10-ounce package chopped frozen spinach, thawed and well drained
 * ½ cup feta cheese
 * ½ cup salt-free sun-dried tomatoes, softened and chopped
 * 2 tablespoons chopped fresh basil
 * ½ teaspoon salt
 * 6 to 10 wooden toothpicks
 * vegetable cooking spray
 * 2 cups prepared low-salt, low-fat, spaghetti sauce, warmed

Directions

 * 1) Sprinkle one side of breast halves with pepper.
 * 2) Combine rice, spinach, cheese, tomatoes, basil and salt in large bowl.
 * 3) Spoon ½ cup rice mixture on peppered side of each breast half; fold over and secure sides with toothpicks.
 * 4) Wipe off outside of chicken with paper towel.
 * 5) Coat large skillet with cooking spray; heat over medium-high heat until hot.
 * 6) Cook chicken 5 to 7 minutes, or until light brown, turning occasionally.
 * 7) Place remaining rice mixture on bottom of shallow glass baking dish; place chicken over rice.
 * 8) Cover with foil.
 * 9) Bake at 350°F for 20 to 25 minutes.
 * 10) Serve chicken with rice.
 * 11) Spoon ⅓ cup sauce over each serving.