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Pesto & Cream Cheese Stuffed Chicken Breasts

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Pesto and Cream Cheese Stuffed Chicken Breasts

Stuffed chicken breasts with ooey gooey cream cheese and basil pesto. Common ingredients result in juicy chicken literally packed with flavor. Rich and low-fat rarely go together but this recipe delivers both!

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
Filling
1 ½ tablespoons basil pesto
basil
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3 tablespoons cream cheese
low-fat
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black pepper
to taste
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Stuffed chicken breast
24 ounces chicken breasts
4 6oz breasts
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1 large egg whites
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½ cup bread crumbs, whole wheat
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3 teaspoons olive oil
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Ingredients

Amount Measure Ingredient Features
Filling
23 ml basil pesto
basil
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45 ml cream cheese
low-fat
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1 x black pepper
to taste
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Stuffed chicken breast
693.6 ml/g chicken breasts
4 6oz breasts
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1 large egg whites
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118 ml bread crumbs, whole wheat
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15 ml olive oil
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Directions

Stuffed chicken breasts with oozy gooey cream cheese and basil pesto. Common ingredients result in juicy chicken packed with flavor. Rich and low-fat rarely go together but this recipe delivers both!

Coat a rimmed baking sheet with non-stick cooking spray and preheat the oven to 400℉ (200℃).

In a small bowl, combine the pesto, cream cheese and a few grinding of black pepper. Mix thoroughly with a spoon.

Pesto cream cheese

In the larger end of the chicken breast; use a small thin sharp knife to cut a slit. Carefully cut/tease (leaving the entry slit as small as possible) a pocket into the chicken breast being careful not to cut all the way through. Making the pocket this way instead of cutting horizontally helps to keep the filling from leaking out of the breast when cooking.

Cutting a pocket into a chicken breast
Pesto and Cream Cheese Stuffed Chicken Breasts

Using a small spoon stuff ¼ of the pesto and cream cheese filling into each of the chicken breasts. Press together the cut to seal and secure with a toothpick if needed. (A bit of salt on the cut with help to glue it together.

Dry and season the breasts with salt and pepper if desired.

Beat the egg white with a fork on a small plate and place the breadcrumbs onto another plate. Dip each chicken breast into the egg white and then into the breadcrumbs, pressing to help adhere the breadcrumbs to the chicken breast.

Raw chicken breast stuffed with pesto cream cheese filling.
Pesto and Cream Cheese Stuffed Chicken Breasts

Heat the olive oil in a large non-stick skillet over medium-high heat. Make sure the pan is hot before proceeding.

Brown the chicken breast on one side (the nicest looking side), about 3 to 4 minutes. Place the chicken breasts on the prepared baking sheet, browned side up.

Bake until the chicken is cooked through. The center should reach 170 degrees F when checked with an instant-read thermometer, about 15 to 20 minutes.

Stuffed chicken breasts with oozy gooey cream cheese and basil pesto. Common ingredients result in juicy chicken packed with flavor. Rich and low-fat rarely go together but this recipe delivers both!

Allow to rest for 5 minutes and serve. The filling will be hot.



* not incl. in nutrient facts Arrow up button

Comments


Liz

What a wonderful filling...I bet this tastes fantastic with chicken!

recipesrice

Hi,
Very informative article post. This post is an easy recipe tip and really my inspiration. Keep up the good work.

anonymous United States

Making this right now!!

anonymous

Making this for tonight's dinner.

 

 

Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 28133% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 210mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 70g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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