Cream Cheese & Pesto Stuffed Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons reduced-fat cream cheese (Neufchatel)1 tablespoon basil pesto (store-bought or homemade)Freshly ground pepper to taste4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)1 egg white1/2 cup plain dry breadcrumbs2 teaspoons extra-virgin olive oil
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 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.)
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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CGILBERT23.
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 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.)
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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CGILBERT23.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 9.0 g
- Cholesterol: 76.4 mg
- Sodium: 290.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.9 g
- Protein: 31.9 g
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