Cream cheese and pesto make a delectable filling for lean chicken breasts.
MAKES 4 SERVING/ TOTAL TIME 60 MINUTES
INGREDIENTS
2 tablespoons reduced-fat cream cheese
1 tablespoon basil pesto (store-bought or homemade)
Ground pepper to taste
4 boneless, skinless chicken breasts (1-1 1/4 pounds total)
1 egg white
½ cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
METHOD
STEP 1
Preheat oven to 400 degrees F. 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.
STEP 2
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. 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 .
Nutrition Value
249 Kcal,
9g fat,
2.3g saturated fat,
0.7g fiber,
29.5g protein,
10.7g carbs
