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Pesto and Cream Cheese Stuffed Chicken Breasts

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Stuffed chicken breasts with ooey gooey cream cheese and basil pesto. Common ingredients result in juicy chicken literally packed with flavor. Rich and low-fat rarely go together but this recipe delivers both!

 
  
. Prep
10 min.
Cook
20 min.
Ready In
30 min.
4 servings
 
Metric measurements

Ingredients

Filling
1 1/2tablespoons pesto, prepared basil*
3tablespoons cream cheese low-fat
1x black pepper to taste*
Stuffed chicken breast
24ounces chicken breast 4 6oz breasts
1large egg white
1/2cup bread crumbs, whole wheat
3teaspoons olive oilVideo
* not incl. in nutrient facts

Directions

Coat a rimmed baking sheet with non-stick cooking spray and preheat the oven to 400 degrees F.

In a small bowl, combine the pesto, cream cheese and a few grinding of black pepper. Mix together thoroughly with a spoon.

In the larger end of the chicken breast; use a small thin sharp knife to cut a slit. Carefully cut/tease (leaving the entry slit as small as possible) a pocket into the chicken breast being careful not to cut all the way through. Making the pocket this way instead of cutting horizontally helps to keep the filling from leaking out of the breast when cooking.

Using a small spoon stuff 1/4 of the pesto and cream cheese filling into each of the chicken breasts. Press together the cut to seal and secure with a toothpick if needed. (A bit of salt on the cut with help to glue it together.

Dry and season the breasts with salt and pepper if desired.

Beat the egg white with a fork on a small plate and place the breadcrumbs onto another plate. Dip each chicken breast into the egg white and then into the bread crumbs, pressing to help adhere the bread crumbs to the chicken breast.

Heat the olive oil in a large non-stick skillet over medium-high heat. Make sure the pan is hot before proceeding.

Brown the chicken breast on one side (the nicest looking side), about 3 to 4 minutes.

Place the chicken breasts on the prepared baking sheet, browned side up.

Bake until the chicken is cooked through. The center should reach 170 degrees F when checked with an instant read thermometer, about 15 to 20 minutes.

Allow to rest for 5 minutes and serve. The filling will be hot.

First published: last updated: 2014-12-16

 
 
 
 
4 stars - based on 3 ratings, best: 5, worst: 0, reviews: 2

Reviews


Reviewed: about 2 years ago

Good recipe, and relatively ease to make. The hardest part is getting the cheese mixture into the tiny hole in chicken breast with a little spoon. Ideally putting the stuff into a piping bag and squeezing it in would make that much easier, but not worth the mess on single batch - if you were making a lot that's the way to go.

(2)

Reviewed: over 2 years ago

For such a simple recipe this was excellent. The chicken breast was just oozing with juices, not dry at all. It was a bit tricky cutting the pocket but it really did help keep the stuffing from oozing out. The flavors were perfectly complimentary. The richness of the pesto and cream cheese was just right.

+4

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1 comment

What a wonderful filling...I bet this tastes fantastic with chicken!

Liz
Indianapolis, United States over 2 years ago
 
 
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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 28133% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 210mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 70g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?