Stuffed Chicken Breasts
Cooking Instructions:
- 4 boneless skinless chicken breast halves (1 lb pounded to 1/4" thickness
- 1/2 tsp. ground black pepper
- 1/4 tsp. salt
- 1 cup cooked Wehani® (cooked in chicken broth)
- 1/4 cup minced tomato
- 1/4 cup (1 oz.) finely shredded mozzarella cheese
- 1 tbsp. chopped fresh basil (or 2 tbsp. dry)
- Vegetable cooking spray
Season chicken breasts with 1/4 tsp. pepper and salt. Combine rice tomato cheese bran basil and remaining 1/4 tsp. pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. Wipe off outsides of chicken breasts with paper towel. Coat a large skillet with cooking spray and place over medium-high heat until hot. Cooked stuffed chicken breasts 1 min. on each side or until just golden brown. Transfer chicken to shallow baking pan. Bake at 350 F for 8-10 min. Makes 4 servings.