CREAM CHEESE-&-PESTO-STUFFED CHICKEN BREASTS

Cream cheese and pesto make a delectable filling for lean chicken breasts. 

 

MAKES 4 SERVING/ TOTAL TIME 60 MINUTES

INGREDIENTS

2 tablespoons reduced-fat cream cheese

1 tablespoon basil pesto (store-bought or homemade)

Ground pepper to taste

4 boneless, skinless chicken breasts (1-1 1/4 pounds total)

1 egg white

½ cup plain dry breadcrumbs

2 teaspoons extra-virgin olive oil

 

METHOD

STEP 1

Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. Combine cream cheese, pesto and pepper in a small bowl with a fork. 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.

STEP 2

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.  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 .

 

 

Nutrition Value

249 Kcal,

9g fat,

2.3g saturated fat,

0.7g fiber,

29.5g protein,

10.7g carbs