Speedy Chicken Rolls With Citrus-Spice Rice - cooking recipe

Ingredients

2/3 c. uncooked rice
4 skinless, boneless chicken breast halves (about 1 lb.)
2 Tbsp. olive oil
1 small zucchini, cut into 2 1/2 x 1/4-inch strips
1 small yellow squash, cut same as zucchini
3/4 tsp. dried basil leaves
1 clove garlic, crushed
4 slices low-fat Monterey Jack cheese (about 1/3 of an 8 oz. pkg.)
1/4 c. dry white wine or water
1 Tbsp. grated lemon peel
1 tsp. dried oregano leaves

Preparation

Prepare rice according to directions.
While rice cooks, place chicken breasts between 2 sheets of plastic wrap.
Using meat pounder or rolling pin, pound to 1/4-inch thickness.
Set aside.