Stuffed Chicken

½ cup uncooked brown rice
1 cup low sodium chicken broth
1 pound chicken breast halves
½ teaspoon pepper divided
¼ teaspoon salt
¼ cup finely chopped tomatoes
¼ cup finely shredded part skim mozzarella cheese
1 teaspoon basil

Cook rice according to package directions, substituting chicken broth for water. Pound chicken breasts to ¼ inch thickness. Sprinkle with ¼ teaspoon pepper and salt. Combine cooked rice, tomatoes, cheese, basil and remaining ¼ teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with wooden toothpicks. Wipe off outsides of chicken breasts with paper towel.

Spray a large frying pan with nonstick cooking spray. Add stuffed chicken breasts and cook over medium high heat one minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake 350 degrees for 8 to 10 minutes.