Stuffed Chicken Breasts

Ingredients

4 skinless and boneless chicken breast halves (about 1 pound), pounded to ¼ inch thickness
½ teaspoon ground black pepper, divided
¼ teaspoon salt
1 cup cooked brown rice
¼ cup fresh tomatoes, finely diced
¼ cup mozzarella cheese, finely shredded
1 tablespoon fresh basil, chopped
1 tablespoon olive oil

Season insides of pounded chicken breasts with salt and ¼ teaspoon pepper.
Combine rice, tomatoes, cheese, basil and remaining ¼ 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.