Stuffed Chicken Breasts

Found this at the Lundburg Family sight! Wehani A spectacular aromatic mahogany long grain with a savory musky nut-like flavor with great versatility and the ability to carry nearly any flavor profile well. Excellent in stuffings, salads, side dishes, entrees, pilafs and some desserts.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves (1 lb pounded to 1/4" thickness)
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon salt
• 1  cup  cooked wehani rice (cooked in chicken broth)
• 1⁄4 cup  minced tomatoes
• 1  ounce  finely shredded mozzarella cheese (1/4 cup)
• 1  tablespoon  chopped fresh basil or 2  tablespoons dry basil
•  vegetable oil cooking spray

Directions

1. Season chicken breasts with 1/4 tsp pepper and 1/4 tsp salt.
2. Combine rice, tomato, cheese, dried and fresh basil and remaining 1/4 tsp pepper.
3. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water.
4. Wipe off outsides of chicken breasts with paper towel.
5. Coat a large skillet with cooking spray and place over medium-high heat until hot.
6. Cooked stuffed chicken breasts 1 min on each side or until just golden brown.
7. Transfer chicken to shallow baking pan.
8. Bake at 350 degrees F for 15-20 minutes.