Pesto Rice-Stuffed Chicken

1. 1

   Preheat oven to 375u00b0. Cook rice according to package directions.

2. 2

   In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.

3. 3

   In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan.

4. 4

   Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.