• 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.

Nutrition Facts

  • Calories 270
  • Total Fat 10g
  • Cholesterol 79mg
  • Sodium 364mg
  • Carbohydrates 15g
  • Dietary Fiber 1g
  • Protein 30g