Rice Stuffed Chicken Breasts

Yield: Makes 4 servings.

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

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.

Nutrition Facts
Calories 270
% Daily Value*
Total Fat	10g
Cholesterol	79mg
Sodium	364mg
Total Carbohydrate	15g
Dietary Fiber	1g
Protein	30g

Photo(s) and recipe(s) courtesy of USA Rice Federation, www.usarice.com