Pesto Stuffed Chicken Breasts

Recipe By :Eating Well Magazine
Serving Size : 4 Preparation Time :0:00
Categories : main dishes poultry

Amount Measure Ingredient -- Preparation Method
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2 tablespoons reduced-fat cream cheese
1 tablespoon basil pesto -- OR
sun-dried tomato pesto
freshly ground pepper -- to taste
4 boneless skinless chicken breast halves
1/2 cup plain dry breadcrumbs(sub ww bread crumbs)
1 egg white(or 1/4 cup egg beaters)
2 teaspoons extra-virgin olive oil

Preheat oven to 400F.

Lightly coat a sided baking sheet with cooking spray.

Blend 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 though the opposite side. Open up the breast and place about 2 teaspoons of the cream cheese mixture in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Place breadcrumbs in a shallow glass dish. Lightly beat egg white with fork in a medium bowl. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers)

Heat oil in a large nonstick skillet over medium-high heat. Ad chicken breasts; cook until browned on one side, about 2 minutes. Place 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 170F, about 20 minutes.