Stuffed Chicken

1. 1

   Preheat oven to 400F Coat a rimmed baking sheet with cooking spray.

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.

4. 4

   Open up each breast and place one-fourth of the filling in the center.

5. 5

   Close the breast over the filling, pressing the edges firmly together to seal.

6. 6

   Repeat with the remaining chicken breasts and filling.

7. 7

   Lightly beat egg white with a fork in a medium bowl.

8. 8

   Place breadcrumbs in a shallow glass dish.

9. 9

   Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs.

10. 10

    (Discard leftovers.

11. 11

    ).

12. 12

    Heat oil in a large nonstick skillet over medium-high heat.

13. 13

    Add chicken breasts; cook until browned on one side, about 2 minutes.

14. 14

    Place the chicken, browned-side up, on the prepared baking sheet.

15. 15

    Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170F, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.