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fresh/stuffed - Chicken Breasts w/Rice

Source of Recipe

from rice cafe
fresh/stuffed - Chicken Breasts w/Rice

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 1/4 teaspoon pepper.
Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon
pepper.
Spoon rice mixture on top of pounded chicken breasts.
Fold over and 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.
*Spread on baking sheet and bake at 325 degrees 7 to 8 minutes.
Makes 4 servings.