Breaded Chicken Stuffed With Sun-Dried Tomato Pesto And Feta

1. 1

   Preheat the oven at 350 degrees.

2. 2

   Combine the pesto and feta in a bowl.

3. 3

   Slice the chicken longways and open them up, making a thin and wide chicken breast.

4. 4

   Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.

5. 5

   Close the chicken around the filling and secure it closed with toothpicks.

6. 6

   Combine breadcrumbs and parmasean cheese in a bowl.

7. 7

   Wisk the eggs together.

8. 8

   Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.

9. 9

   Bake at 350 degrees for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.