Ingredients
Filling
- 2 ounces softened cream cheese
- 2 tablespoons basil pesto
- Salt and pepper, to taste
Chicken
- 4 boneless skinless chicken breasts
Breading
- 1 egg
- 2/3 cup breadcrumbs
Cooking
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken breasts later.
- Prepare baking sheet: Line a baking sheet with aluminum foil or grease it well with cooking spray; alternatively, you can use a baking rack placed over the sheet for better air circulation.
- Make filling: In a small bowl, combine the softened cream cheese, basil pesto, and a pinch of salt and pepper. Mix with a fork until smooth and evenly blended.
- Create chicken pockets: Carefully cut a pocket lengthwise along the thin side of each chicken breast, taking care not to slice all the way through to form a cavity for the filling.
- Stuff chicken: Spoon the pesto cream cheese mixture into each chicken breast pocket. Press the edges gently to seal the filling inside or secure them with toothpicks if needed.
- Season chicken: Lightly season the outside of each stuffed chicken breast with salt and pepper to enhance flavor.
- Prepare breading stations: Beat the egg in a bowl with a fork. Spread the breadcrumbs evenly in a shallow glass dish for easy coating.
- Bread the chicken: Dip each stuffed chicken breast into the beaten egg, ensuring it is fully coated. Then, press the chicken into the breadcrumbs to cover it evenly on all sides.
- Heat olive oil: Warm the olive oil in a large skillet over medium-high heat, preparing to brown the chicken breasts.
- Sear chicken: Place the breaded chicken breasts in the hot skillet and cook on each side until they develop a light golden-brown crust, about 3-4 minutes per side.
- Transfer to oven: Move the seared chicken breasts onto the prepared baking sheet.
- Bake chicken: Bake in the preheated oven until the thickest part of the chicken reaches an internal temperature of 165°F (74°C), approximately 15 to 20 minutes depending on thickness.
- Rest chicken: Remove the chicken from the oven and let it rest for 5 minutes. This helps retain the juices and makes for a moister bite.
- Serve: Remove toothpicks if used, slice if desired, and serve immediately. Enjoy your flavorful, creamy stuffed chicken breasts!
Notes
- For best results, use room temperature cream cheese to ensure easy mixing.
- Make sure not to cut through the entire chicken breast when making the pocket to hold the filling securely.
- If you want extra crispiness, broil the chicken for 1-2 minutes after baking, watching carefully to prevent burning.
- To keep the chicken moist, do not overcook; rely on a meat thermometer for accuracy.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
