Ingredients
- 4 boneless, skinless chicken breasts
- 2 oz cream cheese
- 2 tablespoons basil pesto
- 1 egg
- 2/3 cup breadcrumb mix
- Olive oil for baking
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cream cheese and basil pesto; season with salt and pepper.
- Carefully create pockets in each chicken breast using a sharp knife.
- Stuff each pocket with the creamy pesto filling and secure with toothpicks if needed.
- Beat the egg in a bowl and dip each stuffed chicken breast into the egg mixture, then coat with breadcrumbs.
- Place the stuffed breasts in an olive oil-drizzled baking dish and bake for approximately 20 minutes or until cooked through (internal temperature should reach 165°F/74°C).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast (approximately 200g)
- Calories: 355
- Sugar: 1g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg