Stuffed Chicken

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1-1 1/4 pounds total)
• 1 egg
• 1/2 cup plain breadcrumbs
• 2 teaspoons extra virgin olive oil
• 2 tablespoons reduced-fat cream cheese (neufchatel)
• 1 tablespoon basil pesto (store-bought or homemade)
• fresh ground pepper

Recipe

• 1 preheat oven to 400°f coat a rimmed baking sheet with cooking spray.
• 2 combine cream cheese, pesto and pepper 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 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 , 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°f, about 20 minutes.