Rice-stuffed Chicken

Description
Makes 6 servings.

Ingredients

 * 6 boneless, skinless chicken breast halves (about 2-1/4 pounds) pounded to 1/4-inch thickness
 * 1/2 teaspoon ground black pepper
 * 3 cups cooked rice (cooked without salt or fat)
 * 1 10-ounce package chopped frozen spinach, thawed and well drained
 * 1/2 cup feta cheese
 * 1/2 cup salt free sundried tomatoes, softened and chopped*
 * 2 tablespoons chopped fresh basil
 * 1/2 teaspoon salt
 * 6 to 10 wooden toothpicks**
 * vegetable cooking spray
 * 2 cups prepared low-salt, low-fat, spaghetti sauce, warmed

Directions
Sprinkle one side of breast halves with pepper. Combine rice, spinach, cheese, tomatoes, basil and salt in large bowl. Spoon 1/2 cup rice mixture on peppered side of each breast half; fold over and secure sides with toothpicks. Wipe off outside of chicken with paper towel.

Coat large skillet with cooking spray; heat over medium-high heat until hot. Cook chicken 5 to 7 minutes, or until light brown, turning occasionally.

Place remaining rice mixture on bottom of shallow glass baking dish; place chicken over rice. Cover with foil. Bake at 350 degrees 20 to 25 minutes. Serve chicken with rice. Spoon 1/3 cup sauce over each serving.