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Rice-Stuffed Chicken Breasts

Print Recipe
Course Main Course

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 tsp black pepper, divided
  • 1/4 tsp salt
  • 1 cup cooked brown rice (cooking in chicken broth gives nice flavor)
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely shredded mozzarella cheese
  • 1 Tbs chopped fresh basic
  • cooking spray

Instructions
 

  • Preheat oven to 350 degrees. With a meat pounder, pound chicken breasts into large, flat pieces of 1/4-inch thickness.
  • Season insides of chicken breasts with 1/4 teaspoon pepper and salt. Combine rice, tomato, cheese, basil, and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. Wipe off outsides of chicken breasts with paper towel.
  • Coat a large skillet with cooking spray and place over medium-high heat until hot. Cook stuffed chicken breasts one minute on each side or just until golden-brown on the outside. Transfer chicken to a shallow baking pan. Bake at 350 degrees for 10-15 minutes, until chicken and stuffing registers 165 degrees on a meat thermometer. Makes 4 servings. Enjoy!