Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves, pounded to ¼” thickness
½ tsp. white pepper
¼ tsp. salt
1 cup cooked brown rice, cooked in chicken broth
¼ cup chopped tomato
¼ cup finely shredded mozzarella cheese
1 tbsp. chopped fresh basil

Season insides of chicken breasts with ¼ tsp pepper and salt. Combine rice,
tomato., cheese, basil and remaining pepper. Spoon rice mixture on top of
pounded chicken; fold over and secure sides with wooden toothpicks
soaked in water. Wipe off outsides of chicken with paper towel.

Coat a large skillet with cooking spray and place over medium high heat until
hot. Cook stuffed chicken 1 minute on each side or just until golden brown.
Transfer chicken to shallow baking pan. Bake at 350° for 8 to 10 minutes.

Makes 4 servings