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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness (about 1 pound) |
1/2 teaspoon ground black pepper, divided |
1/4 teaspoon salt |
1 cup cooked brown rice (cooked in chicken broth) |
1/4 cup minced tomato |
1/4 cup finely shredded mozzarella cheese |
3 tablespoons toasted rice bran (optional) |
1 tablespoon chopped fresh basil |
vegetable oil cooking spray |
Directions:
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.
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