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Cream Cheese-&-Pesto-Stuffed Chicken Breasts

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  50 Minutes
  4 servings
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.
For the Cream Cheese-&-Pesto-Stuffed Chicken Breasts:
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
For Cream Cheese-Pesto Filling:
2 tablespoons  reduced-fat cream cheese (Neufchatel)
1 tablespoon  basil pesto (store-bought or homemade)
Freshly ground pepper to taste
For the Goat Cheese-Olive Filling:
2 tablespoons  creamy goat cheese
1 tablespoon  chopped black olives
Freshly ground pepper to taste
For Ham & Cheese Filling:
1/4 cup  grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons  chopped ham
2 teaspoons  Dijon mustard
Freshly ground pepper to taste
Cream Cheese-&-Pesto-Stuffed Chicken Breasts Recipe at
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Combine cream 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. (Discard leftovers).

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 233
Fat. Total: 9g
Protein: 33g
Carbohydrates, Total: 7g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 81mg
Sodium: 379mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Einav, NJ Reviewed: 10/05/2009
Delicious and super easy
I tried this and it was so easy to make, and very delicious. You can really play with the fillings. Mine was Goat cheese, pesto and sun dried tomatoes chopped finely.
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