Pesto-Stuffed Chicken Breasts

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Initial version

Authored by Shanzy
Makes 4 servings

Ingredients

  • 6 (4-ounce) boneless chicken breasts
  • 1/2 c light cream cheese
  • 4 tbsp bottled pesto
  • 6 tbsp flour
  • 1/2 tsp salt
  • 1/3 tsp black pepper
  • 2 large egg white lightly beaten
  • 1 tbsp olive oil/coat pan

Instructions

1

Preheat oven to 425 degrees.

2

Pound each breast lightly to an even thickness. They should be about 1/2 inch thick. Cut a deep slit horizontally into each breast, nearly but not quite cutting through. Open each up as you would a book.

3

Combine cream cheese and pesto in a small bowl. Spoon 1/4 of the mixture onto the center of each breast. Close the breast over the filling.

4

Place flour, salt and pepper on a plate. Brush egg white on the tops of chicken. Place chicken moistened side down onto plate with flour, dredging the tops of each stuffed breast.

5

Heat oil in a large ovenproof skillet, such as cast iron. Add chicken, floured side down and cook 3 minutes, or until evenly browned. As they cook, scoop out and discard any cheese that oozes onto pan surface.

6

Turn chicken over and place skillet in oven for 15 to 16 minutes, or until cooked through and a thermometer inserted into thickest part registers 165 degrees. Makes 4 servings.