Season insides of pounded chicken breasts with salt and
1/4 teaspoon pepper.
Combine rice, tomatoes, cheese, basil and remaining
1/4 teaspoon pepper. Spoon rice mixture on top of pounded
chicken breasts; fold over and secure sides with wooden picks.
Wipe off outsides of chicken breasts with paper towel.
Heat oil in large skillet over medium-high heat. Cook stuffed
chicken breasts in hot oil 1 minute on each side or just until
golden brown. Transfer chicken to shallow baking pan.
To Freeze: Freeze in oven ready dish.
To Reheat: Defrost. Bake at 350 degrees F for 8 to 10 minutes. Let stand 5 minutes before slicing.