Cream Cheese-&-Pesto-Stuffed Chicken Breasts
You can never have too many main course recipes, so give Cream Cheese-&-Pesto-Stuffed Chicken Breasts a try. For $2.27 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 278 calories, 29g of protein, and 10g of fat. A mixture of basil pesto, egg white, goat cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 50 minutes. 2330 people were glad they tried this recipe. It is brought to you by Eating Well. Overall, this recipe earns an awesome spoonacular score of 97%. Try Pesto and Cream Cheese Stuffed Chicken Breasts, Cream Cheese Stuffed Chicken Breasts, and Pesto and Cream Cheese Stuffed Chicken for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1 tablespoon basil pesto, (store-bought or homemade)
1 tablespoon chopped black olives
1/2 cup plain dry breadcrumbs
1 egg white
2 tablespoons creamy goat cheese
2 tablespoons reduced-fat cream cheese, (Neufchatel)
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
Equipment:
baking sheet
oven
bowl
frying pan
kitchen thermometer
Cooking instruction summary:
Preheat oven to 400F. Coat a rimmed baking sheet with cooking spray.Combine cream cheese, pesto and pepper in a small bowl with a fork.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.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.)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 170F, about 20 minutes.
Step by step:
1. Preheat oven to 400F. 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.Lightly beat egg white with a fork in a medium bowl.
4. 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.
6. Add chicken breasts; cook until browned on one side, about 2 minutes.
7. Place the chicken, browned-side up, on the prepared baking sheet.
8. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170F, about 20 minutes.
Nutrition Information:
covered percent of daily need
