Pesto Rice-Stuffed Chicken Recipe

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.