4 skinless, boneless chicken breast halves (about 1 lb.), pounded to 1/4-in. thickness
1/2 tsp. ground black pepper, divided
1/4 tsp. salt
1 cup cooked brown rice (cooked in chicken broth)
1/4 cup finely diced fresh tomatoes
1/4 cup (1-oz.) finely shredded mozzarella cheese
1 tbsp. chopped fresh basil
1 tbsp. olive oil

Season insides of pounded chicken breasts with salt and 1/4 tsp. pepper.

Combine rice, tomatoes, cheese, cheese, basil and remaining 1/4 tsp. 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.

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. Transfer chicken to shallow baking pan.

Bake at 350ºF. 8 to 10 minutes.

Let stand 5 minutes before slicing.

Nutrition Information Per Serving:
270 calories; 30 g protein; 10 g fat; 15 g carbohydrate; 1 g dietary fiber; 79 mg cholesterol; 364 mg sodium
WW Pts: 6
4 servings.