Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness (about 1 pound)
• 12 teaspoon ground black pepper, divided
• 14 teaspoon salt
• 1 cup cooked brown rice (cooked in chicken broth)
• 14 cup minced tomatoes
• 14 cup finely shredded mozzarella cheese
• 3 tablespoons toasted rice bran (optional)
• 1 tablespoon chopped fresh basil
• vegetable oil cooking spray

1. To toast rice bran, spread on baking sheet and bake at 325 degrees for 7 to 8 minutes.
2. Season insides of chicken breasts with 1/4 teaspoon pepper and salt.
3. Combine rice, tomato, cheese, bran, basil, and remaining 1/4 teaspoon pepper.
4. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water.
5. Wipe off outsides of chicken breasts with paper towel.
6. Coat a large skillet with cooking spray and place over medium-high heat until hot.
7. Cook stuffed chicken breasts 1 minute on each side or just until golden brown.
8. Transfer chicken to shallow baking pan.
9. Bake at 350 degrees for 8 to 10 minutes.

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

Taken from www.food.com/recipe/stuffed-chicken-breasts-40085 (may not work)