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.