Ingredients
3/4 cup uncooked instant rice1/2 cup chopped seeded tomato1/4 cup prepared pesto1/8 teaspoon salt8 boneless skinless chicken breast halves (6 ounces each)2 tablespoons canola oil, divided
Preparation
Preheat oven to 375°. Cook rice according to package directions.
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.
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.
Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.
