Blue Cheese-Stuffed Chicken

8  ounces		boneless, skinless chicken breasts
1  pinch		kosher salt, divided
1  pinch		pepper
2  tablespoons		blue cheese
2  teaspoons		olive oil
1/2  cup		brown rice
2  tablespoons		pecans

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Preheat over to 400. Sprinkle chicken with salt and pepper. Cut horizontal slit in thickest portion of breast to form a pocket. Cook in hot oil over medium-high heat 2 to 3 minutes per side or until browned. Transfer to a foil-lined baking sheet. Bake 10 minutes or until chicken is done.
Cook rice according to package directions. Toast nuts in a dry skillet over medium heat just until browned and fragrant. Stir pecans and salt into rice.