Brunch

Cream cheese and pesto stuffed Chicken Breasts is for Dinner.

Cream cheese and pesto stuffed Chicken Breasts takes 25 minutes to prepare.

Cream cheese and pesto stuffed Chicken Breasts takes 25 minutes to cook.

Cream cheese and pesto stuffed Chicken Breasts makes 4 servings.

The ingredients for Cream cheese and pesto stuffed Chicken Breasts are:

4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
2 egg whites
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

Cream Cheese-Pesto Filling::
2 tablespoons low-fat cream cheese
1 tablespoon basil pesto
Freshly ground pepper to taste

Here is how you make Cream cheese and pesto stuffed Chicken Breasts:

Combine low-fat 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. Lightly beat egg whites 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 whites, then dredge in the breadcrumbs. (Discard leftovers.) 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 about 25 minutes.Number of Servings: 4Recipe submitted by SparkPeople user THINMINT3366.

The nutritional information for Cream cheese and pesto stuffed Chicken Breasts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.8

• Total Fat: 6.1 g
• Cholesterol: 72.6 mg
• Sodium: 197.8 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 0.7 g
• Protein: 31.4 g