Pesto Rice-Stuffed Chicken

Ingredients

• 3/4 cup uncooked instant rice
• 1/2 cup chopped seeded tomato
• 1/4 cup prepared pesto
• 1/8 teaspoon salt
• 8 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons canola oil, divided

Directions

1. Preheat oven to 375°. Cook rice according to package directions.
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. 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. Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Recipe source: tasteofhome