Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Season insides of pounded chicken breasts with salt and ¼ teaspoon pepper.
  2. Combine rice, tomatoes, Cheese, basil and remaining ¼ teaspoon pepper.
  3. 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.
  4. 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.
  5. Transfer chicken to shallow baking pan. Bake at 350 °F for 8 to 10 minutes.
  6. Let stand 5 minutes before slicing.

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