Cream Cheese and Pesto Stuffed Chicken
Danette Schwartz
ingredients
- 4 boneless, skinless chicken breasts
- 1 egg white
- 1/2 cup plain, dry bread crumbs
- 2 tsp. olive oil
- 3 Tbsp. cream cheese
- 1 1/2 Tbsp. basil pesto
- Pepper (to taste)
directions
- 1
Heat oven to 400°.
- 2
Mix together cream cheese and basil pesto in a small bowl.
- 3
Coat a rimmed baking sheet with cooking spray.
- 4
Cut a horizontal slit in each chicken breast. Open each one and stuff 1/4 of the cream cheese mixture into the slit.
- 5
Place the bread crumbs of a large plate.
- 6
Lightly beat the egg white with a fork.
- 7
Holding each chicken breast together, dip each one in the egg white and then dredge in the bread crumbs. Set aside.
- 8
Heat oil in a large non-stick skillet.
- 9
When oil is hot, cook each chicken breast until browned on one side (about 2 minutes).
- 10
Place each chicken breat, browned side up, on the baking sheet.
- 11
Bake 20 minutes, or until chicken is no longer pink in the center.
Source: Sharon Schwartz
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