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    Stuffed Chicken Breast

    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.


    • 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
    • 1 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


    Step 1
    Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
    Step 2
    Combine cream cheese, pesto and pepper in a small bowl with a fork.
    Step 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.
    Step 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.)
    Step 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.

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