Pesto Rice Stuffed Chicken

6 large chicken breast halves
1 cup cooked rice
1/2 teaspoon salt
2 tablespoons sour cream
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup fresh basil
1 tablespoon bottled hot sauce
2 garlic cloves, chopped
1/2 cup walnuts
1 tablespoon butter, melted
3/4 cup freshly grated Parmesan cheese

Loosen skin on each chicken breast to form a pocket; sprinkle with salt and pepper.

In food processor or blender, place basil, garlic and walnuts; process.

In large bowl mix together Parmesan cheese, rice, sour cream, olive oil, hot sauce and basil mixture. Place 1/3 cup of rice mixture under chicken skin of each breast*.

Place chicken in a foil-lined 9x13 glass baking dish. Brush with melted butter and bake in 350F. oven about 1 hour or until fork can be inserted in chicken with ease.

*If skin becomes detached, press it over filling and fasten with toothpicks.

Makes 6 servings
Source: National Chicken Council; Susan Burns, Trenton, NJ