Preheat oven to 400ºF.
Get the rice going, according to the package directions.
With that working, flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it's evenly thin (while you'll need a little force here, don't be too aggressive when pounding or you'll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.