Pesto and Cream Cheese Stuffed Chicken
Pesto and Cream Cheese Stuffed Chicken might be just the main course you are searching for. This recipe makes 4 servings with 248 calories, 28g of protein, and 10g of fat each. For $1.34 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is liked by 574 foodies and cooks. A mixture of olive oil, dry breadcrumbs, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. If you like this recipe, you might also like recipes such as pesto and artichoke cream cheese stuffed chicken, Pesto and Cream Cheese Stuffed Chicken Breasts, and Cream Cheese-&-Pesto-Stuffed Chicken Breasts.
Servings: 4
Ingredients:
2 tablespoons basil pesto
1/2 cup plain dry breadcrumbs
1 egg white
2 tablespoons reduced-fat cream cheese (Neufchatel), at room temperature
2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves (about 1 pound total)
Equipment:
baking sheet
bowl
oven
frying pan
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray.In a small bowl combine the cream cheese and pesto. Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through the opposite side but being careful not to slice through completely. Divide the filling evenly between each breast pocket. Close the breast over the filling and press the edges together to seal.Lightly beat the egg white with a fork in a medium bowl. Place the breadcrumbs in a shallow dish and season with salt and pepper. Carefully hold each chicken breast half together and dip in the egg white then dredge in the breadcrumbs to coat completely.Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook until well browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is cooked through and registers 170°F with a thermometer, about 20 minutes.
Step by step:
1. Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray.In a small bowl combine the cream cheese and pesto.
2. Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through the opposite side but being careful not to slice through completely. Divide the filling evenly between each breast pocket. Close the breast over the filling and press the edges together to seal.Lightly beat the egg white with a fork in a medium bowl.
3. Place the breadcrumbs in a shallow dish and season with salt and pepper. Carefully hold each chicken breast half together and dip in the egg white then dredge in the breadcrumbs to coat completely.
4. Heat the oil in a large nonstick skillet over medium-high heat.
5. Add the chicken breasts and cook until well browned on one side, about 2 minutes.
6. Place the chicken, browned-side up, on the prepared baking sheet.
7. Bake until the chicken is cooked through and registers 170°F with a thermometer, about 20 minutes.
Nutrition Information:
covered percent of daily need
