Cream Cheese-&-Pesto-Stuffed Chicken Breasts

Cream Cheese-&-Pesto-Stuffed Chicken Breasts

The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 25 min 50 min

Directions

Ingredients

  • Filling of your choice, (see below)
  • 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 tablespoon reduced-fat cream cheese, (Neufchatel)
  • 1 tablespoon basil pesto, (store-bought or homemade)
  • Freshly ground pepper, to taste
  • 2 tablespoon creamy goat cheese
  • 1 tablespoon chopped black olives
  • 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
  • 2 tablespoon chopped ham
  • 2 teaspoons Dijon mustard

Cooking Instruction

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.


Nutrition

  • Serving: Cream cheese-pesto stuffe
  • Calories: 233
  • Carbohydrates: 7g
  • Fat: 9g
  • Protein: 33g
  • Dietary Fiber: 1g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 3g
  • Cholesterol: 81mg
  • Potassium: 351mg
  • Sodium: 379mg
  • Exchanges: 1 Carbohydrate Serving, Exchanges: 1/2 starch, 3 1/2 lean meat, 1 fat
  • Carbohydrate Servings: 1