Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
Combine rice, tomatoes, cheese, bran, 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.
Bake at 350 degrees F for 8 to 10 minutes. Let stand 5 minutes before slicing.
Nutrition Information Per Serving:
Calories: 270
Protein: 30 g
Fat: 10 g
Carbohydrate: 15 g
Dietary Fiber: 1 g
Cholesterol: 79 mg
Sodium: 364 mg
