|
|
Instructions |
|
|
|
Combine cream cheese, pesto and black pepper to taste in a small
bowl.
|
|
|
|
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 remainig chicken breasts and filling.
|
|
|
|
Season outside of chicken breasts with salt and pepper. Lightly beat
egg white with a fork in a medium bowl. Place breadcrumbs in a
shallow 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, about 2 minutes per side. Place
the chicken in a baking dish. Bake in a preheated 400 degree oven
until the chicken is no longer pink in the center or until an
instant-read thermometer registers 170 degrees, about 20 minutes.
|
|
|
| Serving
Suggestions |
|
|
Approx 233 calories per serving
|
|
|
Originally Submitted
6/15/2010
|
