Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves (1 lb pounded to 1/4" thickness)
• 12 teaspoon ground black pepper
• 14 teaspoon salt
• 1 cup cooked wehani rice (cooked in chicken broth)
• 14 cup minced tomatoes
• 1 ounce finely shredded mozzarella cheese (1/4 cup)
• 1 tablespoon chopped fresh basil or 2 tablespoons dry basil
• vegetable oil cooking spray

1. Season chicken breasts with 1/4 tsp pepper and 1/4 tsp salt.
2. Combine rice, tomato, cheese, dried and fresh basil and remaining 1/4 tsp pepper.
3. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water.
4. Wipe off outsides of chicken breasts with paper towel.
5. Coat a large skillet with cooking spray and place over medium-high heat until hot.
6. Cooked stuffed chicken breasts 1 min on each side or until just golden brown.
7. Transfer chicken to shallow baking pan.
8. Bake at 350 degrees F for 15-20 minutes.

chicken breast halves, ground black pepper, salt, wehani rice, tomatoes, mozzarella cheese, fresh basil, vegetable oil cooking spray

Taken from www.food.com/recipe/stuffed-chicken-breasts-55554 (may not work)