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Stuffed Chicken Breast

Stuffed Chicken Breast
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WebMD Recipe from

Cream cheese and pesto make a delectable filling for lean chicken breasts. Use this technique to experiment with other fillings as well, such as ham and cheese or goat cheese and chopped olives.

  • boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
  • egg white
  • 1/2 cup
    plain dry breadcrumbs
  • 2 teaspoons
    extra-virgin olive oil
  • 2 tablespoons
    reduced-fat cream cheese, Neufchatel
  • 1 tablespoon
    basil pesto, store-bought or homemade
  • 2 tablespoons
    creamy goat cheese
  • 1 tablespoon
    black olives, chopped
  • 1/4 cup
    Swiss, Monterey Jack or part-skim mozzarella cheese, grated
  • 2 tablespoons
    ham, chopped
  • 2 teaspoons
    Dijon mustard
    freshly ground pepper, to taste
  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine cream cheese, pesto and pepper in a small bowl with a fork.
  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. 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. 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.
Nutritional Information
  • Calories 235
  • Fat 7 g
  • Cholesterol 72 mg
  • Carbohydrates 10 g
    • Dietary fiber 1 g
  • Protein 31 g
  • Sodium 248 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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