Stuffed Chicken Breasts4 skinless and boneless chicken breast halves (about 1 pound), pounded to 1/4-inch thickness1/2 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, 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. To Freeze: Freeze in oven ready dish. To Reheat: Defrost. Bake at 350 degrees F for 8 to 10 minutes. Let stand 5 minutes before slicing. |