Cream Cheese And Pesto Stuffed Chicken – a delicious recipe with chicken, egg, breadcrumbs, olive oil, cream cheese, pesto sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.Preheat oven to 400u00b0F.
2
2.Combine cream cheese, pesto and pepper in a small bowl with a fork.
3
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
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.
5
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 a baking sheet coated with cooking spray. Bake about 20 minutes.
293
kcal
Calories
12
g
Fat
9
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 chicken breast halves, 1 egg white, 1/2 cup plain breadcrumbs, 2 teaspoons olive oil, and more.
Yes, Cream Cheese And Pesto Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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