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1
Coat a rimmed baking sheet with non-stick cooking spray and preheat the oven to 400F (200C).
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2
In a small bowl, combine the pesto, cream cheese and a few grinding of black pepper.
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3
Mix together thoroughly with a spoon.
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4
In the larger end of the chicken breast; use a small thin sharp knife to cut a slit.
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5
Carefully cut/tease (leaving the entry slit as small as possible) a pocket into the chicken breast being careful not to cut all the way through.
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6
Making the pocket this way instead of cutting horizontally helps to keep the filling from leaking out of the breast when cooking.
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7
Using a small spoon stuff 1/4 of the pesto and cream cheese filling into each of the chicken breasts.
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8
Press together the cut to seal and secure with a toothpick if needed.
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9
(A bit of salt on the cut with help to glue it together.
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10
Dry and season the breasts with salt and pepper if desired.
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11
Beat the egg white with a fork on a small plate and place the breadcrumbs onto another plate.
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12
Dip each chicken breast into the egg white and then into the bread crumbs, pressing to help adhere the bread crumbs to the chicken breast.
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13
Heat the olive oil in a large non-stick skillet over medium-high heat.
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14
Make sure the pan is hot before proceeding.
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15
Brown the chicken breast on one side (the nicest looking side), about 3 to 4 minutes.
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16
Place the chicken breasts on the prepared baking sheet, browned side up.
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17
Bake until the chicken is cooked through.
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18
The center should reach 170 degrees F when checked with an instant read thermometer, about 15 to 20 minutes.
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19
Allow to rest for 5 minutes and serve.
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20
The filling will be hot.
