4 skinless and boneless chicken breast halves (about 1 pound), pounded to 1/4-inch
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
1 cup cooked brown rice (cooked in chicken broth)
1/4 cup finely diced fresh tomatoes
1/4 cup finely shredded Mozzarella cheese (1 ounce)
3 tablespoons toasted rice bran*
1 tablespoon chopped fresh basil
1 tablespoon olive oil
Servings: 4
1. Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
2. Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon pepper. 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.
3. Heat oil in a large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing.
Notes: *To toast rice bran, spread on baking sheet and bake at 325 degrees 7 to 8 minutes.
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
1 cup cooked brown rice (cooked in chicken broth)
1/4 cup finely diced fresh tomatoes
1/4 cup finely shredded Mozzarella cheese (1 ounce)
3 tablespoons toasted rice bran*
1 tablespoon chopped fresh basil
1 tablespoon olive oil
Servings: 4
1. Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
2. Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon pepper. 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.
3. Heat oil in a large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing.
Notes: *To toast rice bran, spread on baking sheet and bake at 325 degrees 7 to 8 minutes.
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