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Cream cheese and pesto make a delectable filling for lean chicken breasts. Use this technique to experiment with other fillings as well, such as ham and cheese or goat cheese and chopped olives.

Source: EatingWell Magazine, Winter 2004

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • 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.

  • 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.)

  • 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.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

1 stuffed chicken breast
249 calories; protein 29.5g; carbohydrates 10.7g; dietary fiber 0.7g; sugars 1.3g; fat 9g; saturated fat 2.3g; cholesterol 88.1mg; vitamin a iu 106.3IU; vitamin c 0.3mg; folate 34.1mcg; calcium 69.9mg; iron 1.2mg; magnesium 41.2mg; potassium 449.5mg; sodium 220.2mg; thiamin 0.2mg.

1/2 starch, 3 1/2 lean meat, 1 fat

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