Rice-stuffed Chicken Breasts

Description
Makes 4 servings.

Ingredients

 * 4 skinless and boneless chicken breast halves, (about 1 pound) pounded to 1/4-inch thickness
 * 1/2 teaspoon ground black pepper, divided
 * 1/4 teaspoon salt
 * 1 cup cooked brown rice (cooked in chicken broth)
 * 1/4 cup finely diced fresh tomatoes
 * 1/4 cup (1 ounce) finely shredded mozzarella cheese
 * 1 tablespoon chopped fresh basil
 * 1 tablespoon olive oil

Directions
Season insides of pounded chicken breasts with salt and pepper. Combine rice, tomatoes, cheese, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on insides of chicken breasts; secure sides with wooden picks. Wipe off outsides of chicken breasts with paper towel.

Heat oil in large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing