Stuffed Chicken Breasts
Meal / Course: Main Dish
Rice Around the World: American
Main Ingredient: Cheese, Poultry, Vegetables
Preparation Method: Quick and Easy
Servings: 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 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. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing.