Sunday, May 22, 2011

Cheese and Pesto Stuffed Chicken Breast

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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