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Pesto-Stuffed Chicken Breasts

(4-ounce) boneless chicken breasts

light cream cheese

pesto

flour

salt

black pepper

large egg whites

olive oil

Oven

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.

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.

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.

Heat oil in a large ovenproof skillet. 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.

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.