Pesto Stuffed Chicken Breast Recipe

1. 1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
   
   
2. 2. Combine cream cheese, pesto and pepper in a small bowl with a fork.
   
   
3. 3. 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.
   
   
4. 4. 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. (Discard leftovers.)
   
   
5. 5. 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 or until an instant-read thermometer registers 170°F, about 20 minutes.
   
   

Nutrition Facts

Serving Size 127.3g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 209 Calories from Fat 52

% Daily Value*

Total Fat 5.8g 9%

Saturated Fat 2.2g 11%

Trans Fat 0.0g

Cholesterol 102mg 34%

Sodium 112mg 5%

Total Carbohydrates 0.2g 0%

Protein 36.4g

Vitamin A 2% • Vitamin C 0% Calcium 2% • Iron 7%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium No sugar Very high in niacin High in phosphorus Very high in selenium High in vitamin B6

Bad points High in cholesterol