Wehani Rice-Stuffed Chicken Breasts
|Chicken breast halves||4 (Boneless And Skinless)|
|Ground black pepper||1⁄2 Teaspoon|
|Cooked rice||240 Milliliter (1 Cup)|
|Minced tomato||60 Milliliter (1/4 Cup)|
|Shredded mozzarella cheese||60 Milliliter (1/4 Cup)|
|Chopped basil/2 teaspoons dry basil||1 Tablespoon|
|Vegetable cooking spray||1|
Pound chicken breasts until 1/4-inch thick.
Season insides of meat with 1/4 tsp pepper and salt.
Combine rice, tomato, cheese, basil and remaining 1/4 tsp pepper.
Spoon rice mixture on top of chicken; fold over and secure sides with wooden toothpicks soaked in water.
Wipe off outside of chicken breasts with paper towel.
Coat a large skillet with cooking spray and place over medium-high heat until hot.
Cook chicken 2 minutes on each side or until just golden brown.
Transfer chicken to shallow baking pan.
Bake at 350°F (180°C) for 20 minutes.