This is so easy to make, but nice enough for company!
- 2 tablespoons Ricotta Cheese
- 2 tablespoon basil pesto(store-bought or homemade)
- 4 boneless, chicken breast
- 1 egg white
- 1/2 cup italian dry bread crumbs
- 2 teaspoons extra virgin olive oil
- Preheat oven to 400°
- Coat a rimmed baking sheet with cooking spray.
- Combine ricotta 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 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.
- 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 20 minutes.
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