Stuffed Chicken Breasts
Stacy
ingredients
- 4 (5 ounce) boneless skinless chicken breast halves
- 1 egg white
- 1/2 cup plain dry bread crumbs
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons reduced-fat cream cheese (Neufchatel)
- 1 tablespoon basil pesto (store-bought or homemade)
- Freshly ground pepper
- 2 tablespoons creamy goat cheese
- 1 tablespoon chopped black olives
- Freshly ground pepper
- 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
- 2 tablespoons chopped ham
- 2 teaspoons Dijon mustard
- Freshly ground black pepper to taste
directions
- 1
Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
- 2
Prepare the filling of your choice: Cream Cheese-Pesto, Goat Cheese-Olive or Ham & Cheese. Blend in a small bowl with a fork.
- 3
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- 4
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
- 5
Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.
notes
Calories: 365 kcal Carbohydrates: 12 g Dietary Fiber: 0 g Fat: 14 g Protein: 43 g Sugars: 1 g
Source: Stacy
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews