Stuffed Chicken Breasts

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, 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.