Rice-stuffed Chicken Breasts

Description
Makes 4 servings

Ingredients

 * 4 skinless and boneless chicken breast halves, (about 1 pound) pounded to ¼-inch thickness
 * ½ teaspoon ground black pepper, divided
 * ¼ teaspoon salt
 * 1 cup cooked brown rice (cooked in chicken broth)
 * ¼ cup finely diced fresh tomatoes
 * ¼ cup (1 ounce) finely shredded mozzarella cheese
 * 1 tablespoon chopped fresh basil
 * 1 tablespoon olive oil

Directions

 * 1) Season insides of pounded chicken breasts with salt and pepper.
 * 2) Combine rice, tomatoes, cheese, basil and remaining ¼ teaspoon pepper.
 * 3) Spoon rice mixture on insides of chicken breasts; secure sides with wooden picks.
 * 4) Wipe off outsides of chicken breasts with paper towel.
 * 5) Heat oil in large skillet over medium-high heat.
 * 6) Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown.
 * 7) Transfer chicken to shallow baking pan.
 * 8) Bake at 350°F for 8 to 10 minutes.
 * 9) Let stand 5 minutes before slicing.